English Sherry
A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).
A historical recipe
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom.
Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- ten gallons of water
- a quart of new alewort
- a pound of sugar candy
- six pounds of fine raisins
- a pint of brandy
- two ounces of isinglass
Method
- Boil thirty pounds of lump sugar in ten gallons of water, and clear it of the scum.
- When cold, put a quart of new alewort to every gallon of liquor, and let it work in the tub a day or two.
- Then put it into a cask with a pound of sugar candy, six pounds of fine raisins, a pint of brandy, and two ounces of isinglass.
- When the fermentation is over, stop it close: let it stand eight months, rack it off, and add a little more brandy.
- Return it to the cask again, and let it stand four months before it is bottled.
Plating
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