Thursday, May 26, 2011

Domestic Recipes - complete transcription - June 1 1864 Maryland Farmer and Mechanic

Maryland Farmer and Mechanic. June 1, 1864. Baltimore. S. S. Mills & Co. p. 191 "Domestic Recipes"

    Rhubarb Wine - Peel and slice as for pie; put a very small quantity of water in the vessel, only just enough to cover the bottom; cover the vessel and gradually bring to a slight boil; then strain, pressing out all the liquid; to this liquid add an equal quantity of water; to each gallon (after mixing) add from four to five pounds of brown sugar; set aside, ferment and skim like currant wine; leave ion the cask and bulk as long as possible before sending away. - All wine is better kept in casks.

    Strawberry Wine - Press out the juice from the strawberries, and add two quarts of water to each quart of juice. Loaf (sic) sugar is then added at a rate of one pound to the gallon. Put into a barrel in a cool cellar, and ferment in the usual way.

    Currant Wine - One quart of currant juice, two quarts of water, three pounds of crushed sugar, and to each gallon of the mixture add one gill (sic) pure brandy. Place a cask on its side with the bung up and fill it entirely. It will require replenishing, as it wastes by fermentation, and the cask should always be kept full.

    Currant Jelly - Pick fine and large ripe currants from the stem, bruise them and strain the juice from a quart at a time through this muslin pressing it easily to get all the liquid. Put a Lb. of white sugar to each pound of juice; stir it until it is all dissolved; set it over a gentle fire; let it become hot and boil for fifteen minutes; then try it by taken a spoonful into a saucer. When cold, if it is not quite firm enough, boil it a few minutes longer. It may be made by standing it in the sun, without boiling, if put in a very warm place and is generally of a much better color than when cooked by the fire.

    Strawberries - This delicious fruit is so acid that it requires that it requires the full complement of a pound sugar to a pound of fruit to prevent its spoiling before winter. They preserve their shape and color better if they are only partly cooked in the syrup, and then allowed to stand in the sun two or three days; but if cooked entirely by the fire, they should be put into jars while hot and sealed immediately.

    Raspberry Vinegar - Take three or four quarts of raspberries, put them in a stone crock and cover them with vinegar. Let them stand twenty-four hours. Then strain this juice through a jelly-bag and pour it on to fresh berries, letting this stand another day. Repeat this process until you have the quantity desired. Add to each pint of juice one pound of sugar. Put it into a preserving kettle and allow it to heat sufficiently to melt the sugar. When it is cold, put it into bottles. It will keep several years.


This transcription is dedicated to @dewdropper9 who asked me to see it through today



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