The housewife's guide, or, An economical and domestic art of cookery : adapted for tradesmen's families; containing directions for marketing ... also, instructions for dressing butchers' meat, poultry, game, fish, &c., likewise for preparing soups, broths, gravies, and sauces ... To which is added, the art of potting, collaring, pickling, and preserving; directions for carving, and approved receipts for made wines / by Mrs Deborah Irwin.

  • Irwin, Deborah.
Date:
[1830]
Catalogue details

Licence: Public Domain Mark

Credit: The housewife's guide, or, An economical and domestic art of cookery : adapted for tradesmen's families; containing directions for marketing ... also, instructions for dressing butchers' meat, poultry, game, fish, &c., likewise for preparing soups, broths, gravies, and sauces ... To which is added, the art of potting, collaring, pickling, and preserving; directions for carving, and approved receipts for made wines / by Mrs Deborah Irwin. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    pints of liquor add a pound of double refined sugar, and stir it about till it is melted : then put to it five pints of water, and two pounds more of sugar; then dissolve half an ounce of isinglass in a pint of the liquor that has been boiled, and put all in the cask; stop it well up for three months, then bottle it, and put in every bottle a lump of double refined sugar. ORANGE WINE. To ten gallons of water, put twenty-four pounds of lump sugar; beat the whites of six eggs very well, m * them when the water is cold, and boil it an hour; skim it very well; take four dozen of the roughest and largest Seville oranges you can get; pare them very thin, put them in a tub, put the liquor on boiling hot, and when you think it is cold enough, add to it three or four spoonfuls of new yeast, with the juice of the oranges, and half an ounce of cochineal beat fine, and boiled in a pint of water ; stir it all together, and let it work four days; then put it in the cask, and in six weeks time bottle it for use. RASPBERRY WINE. Gather the raspberries when full ripe and quite dry; crush them directly, and mix them with sugar (it will preserve the flavour, which they would lose in two hours); to every quart of raspberries put a pound of fine powder sugar; when you have got the quantity you intend to make, to every quart of raspberries add two pounds more of sugar, and one gallon of cold water; stir it well together, and let it ferment three days, stirring it five or six times a day; then put it in the cask, and for every gallon, put in two whole eggs (take care they are not broke in putting them p); close it up, and let it stand three months, then bottle it. If you gather the berries when the sun is hot upon them, and be quick in making the wine, it will keep the virtue in the raspberries, and make the wine more pleasant. THE END. LONDON: *V. aASOV, PRINTER, 9.2, CtERKtNVPKtL OREEB.