The young cooks monitor: or, Directions for cookery and distilling. Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H.

About this Item

Title
The young cooks monitor: or, Directions for cookery and distilling. Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H.
Author
M. H.
Publication
London :: Printed by William Downing ...,
1683.
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Subject terms
Cookery, English -- Early works to 1800.
Cite this Item
"The young cooks monitor: or, Directions for cookery and distilling. Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/B03765.0001.001. University of Michigan Library Digital Collections. Accessed May 19, 2024.

Pages

To make Goosberoy-Wine the best way.

Take to every three pound of Fruit one pound of Sugar, and a quart of fair water, boyl your water very well, but you must put the fore∣said quantity when it is boyled, bruise the Fruit and steep it twenty four hours in the water, stir it some∣times, then strain it off and put the Sugar to it, then put it into a Run∣let and stop it, let it stand a fortnight or three weeks in a cool Cellar, then draw it into Bottles, and Cork it well, and tye down the Corks, let it stand a Month or two, then it will be fit to Drink.

In the same manner make Currans and Rasberry-wine.

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