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Updated: July 6, 2025
To make RAISIN WINE. Take ten gallons of water, and fifty pounds of malaga raisins, pick out the large stalks and boil them in your water, when your water is boiled, put it into a tub; take the raisins and chop them very small, when your water is blood warm, put in your raisins, and rub them very well with your hand; when you put them into the water, let them work for ten days, stirring them twice a day, then strain out the raisins in a hair-sieve, and put them into a clean harden bag, and squeeze it in the press to take out the liquor, so put it into your barrel; don't let it be over full, bung it up close, and let it stand whilst it is fine; when you tap your wine you must not tap it too near the bottom, for fear of the grounds; when it is drawn off, take the grounds out of the barrel, and wash it out with a little of your wine, then put your wine into the barrel again, draw your grounds thro' a flannel bag, and put them into the barrel to the rest; add to it two pounds of loaf sugar, then bung it up, and let it stand a week or ten days; if it be very sweet to your taste, let it stand some time longer, and bottle it.
Then you may bottle it, and a few days after, you may drink it. When it hath taken the strength of the herbs, strain it through a hair-sieve, and let it cool twenty hours. Then to three Gallons of the clear part of this decoction, put one Gallon of honey, and mingle it very well with your hand, till it bear an Egg the breadth of a groat. Then boil it and skim it as long as any scum will rise.
The next day boil up the syrup and put in the fruit again, let it simmer for three minutes, and drain the syrup away. Continue this process for five or six days, and the last time place the greengages, when drained, on a hair-sieve, and put them in an oven or warm spot to dry; keep them in a box, with paper between each layer, in a place free from damp.
Take a quart of green gooseberries, pick, coddle, bruise and rub them through a hair-sieve to take out the pulp; take six spoonfuls of the pulp, six eggs, three quarters of a pound of sugar, half a pound of clarified butter, a little lemon-peel shred fine, a handful of bread-crumbs or bisket, a spoonful of rose-water or orange-flower water; mix these well together, and bake it with paste round the dish; you may add sweetmeats if you please.
Take a gallon of new milk, make of it a tender curd, wring the whey from it, put it into a bason, and break three quarters of a pound of butter into the curd, then with a clean hand work the butter and curd together till all the butter be melted, and rub it in a hair-sieve with the back of spoon till all be through; then take six eggs, beat them with a few spoonfuls of rose-water or sack, put it into your curd with half a pound of fine sugar and a nutmeg grated; mix them all together with a little salt, some currans and almonds; then make up your paste of fine flour, with cold butter and a little sugar; roll your paste very thin, fill your tins with the curd, and set them in an oven, when they are almost enough take them out, then take a quarter of a pound of butter, with a little rose-water, and part of a half pound of sugar, let it stand on the coals till the butter be melted, then pour into each cake some of it, set them in the oven again till they be brown, so keep them for use.
To make Conserve of Hips: Gather the hips before they grow soft, cut off the heads and stalks, slit them in halves, and take out all the seed and white that is in them very clean; then put them in an earthen pan, and stir them every day, else they will grow mouldy; let them stand till they are soft enough to rub through a coarse hair-sieve; as the pulp comes, take it off the sieve; they are a dry berry, and will require pains to rub it through; then add its weight in sugar, and mix it well together without boiling; keeping it in deep gallipots for use.
When the juice is well drawn, which will be in from three-quarters to one hour, strain the fruit through a fine hair-sieve or cloth; measure the juice, and to every pint allow the above proportion of white sugar.
To boil DUCKS with ONION SAUCE. Take two fat ducks, and season them with a little pepper and salt, and skewer them up at both ends, and boil them whilst they are tender; take four or five large onions and boil them in milk and water, change the water two or three times in the boiling, when they are enough chop them very small, and rub them through a hair-sieve with the back of a spoon, 'till you have rubb'd them quite through, then melt a little butter, put in your onions and a little salt, and pour it upon your ducks.
Take half a peck or a quartern of bullies, whether you please, pick off the stalks, put them in a pot, and stop them up very close, set them in a pot of water to boil for two hours, and be sure your pot be full of water, and boil them whilst they be enough, then put them in a hair-sieve to drain the liquor from the bullies; and to every quart of liquor put a pound and a quarter of sugar, boil it over a slow fire, keeping it stirring all the time: You may know when it is boiled high enough by the parting from the pan, and cover it with papers dip'd in brandy, so tie it up close, and keep it for use.
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