until it is almost cold, that is, until it is reduced
to a temperature of eighty-five degrees. Cut
a thick round of bread from a half-quai'tern
loaf, toast it, and moisten it with fresh yeast
(two table-spoonfuls will be sufficient for six
gallons of wine) ; put this into the liquid, cover
the vessel which contains it with a flannel, and
stir it every day until the fennentatioa sub-
sides. The vessel should be kept in a room or
cellar where from fifty to fifty-live degrees may
be kept up, and the yeast should be skimmed
off as it forms. In ten days or a fortnight the
wine may be turned into the cask. If a sweet
wine is wanted the barrel should be filled to the
bung, and left for a few days ; then as it
overflows it should be filled up with a small
quantity of the Hquid which has been preserved
for the purpose. When it is quiet, the hole
may be covered with a piece of brown paper,
and if that remains unmoved for a week the
cask may be loosely bunged down, and in a day
or two, when the "fretting" is quite over,
made tight. This -wine may be racked ott' in
six months, but should not be bottled for at
least a )ear. When a dry wine is wanted,
leave the hquid in the open vessel until all the
beer yeast has risen and been slrimmed off,
then put it into the cask, and leave an inch or
two of space in the barrel ; frequently stir in the
yeasty froth, and to prevent the Hquor escaping
cover it with a slate. Skim the liquor
thoroughly before securing it, and be careful
not to fill up the cask until the wine is quite
tranquil. Time to fennent the liquid, ten or
fourteen days, until the feimentation subsides.
Probable cost, Is. lOd. per gallon.
Parsnip Wine, A Simple Way of
Making. — Take eighteen pounds of parsnips,
and ten gallons of water. Boil the parsnips in
the water till they are quite soft, then strain
and squeeze out the liquor, and to every gallon
add three pounds of lump sugar. Boil for
three-quarters of an hour, and when cool,
ferment with a Uttle yeast on a toast. Let the
liquid stand ten days in a tub, stining every
day. At the end of that time put it into a cask.
The pai-snip wine will be fit for bottling in six
or seven months.
Parsnips, Boiled. — Wash and scrape the
parsnips, and carefully remove any blemishes
there may be about them. Cut them into
quartei's, and throw them into a saucepan of
boiling water, slightly salted✪ Boiled Parsnips. Let them boil
quickly, until they arc sufficiently tender for a
fork or skewer to pierce them easily, then take
them up, drain them, and send them to table
as quickly as possible. The water in which
parsnips are boiled should be carefully skimmed
two or three times after the roots are put in.
Time, from half an hour to an hour and a half,
according to the age and size of the parsnips.
Probable cost, l|d. each. Sufficient, one large
parsnip for two persons.
Parsnips, Boiled, Cold.— Cold parsnips
are very good eaten cold with cold meat. To
wann them up, ]iut them into an earthen jar,
cover closely, and pkce the jar in a saucepan
of boiling water, which must be kept boiling
for about twenty minutes; the parsnips may
PAR
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FAB
then be served, and will be almost as good as
when first dressed.
Parsnips Browned under Roast ✪ Cold Parsnips
Page 1090 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
until it is almost cold, that is, until it is reduced to a temperature of eighty-five degrees. Cut a thick round of bread from a half-quartern loaf, toast it, and moisten it with fresh yeast (two table-spoonfuls will be sufficient for six gallons of wine) ; put this into the liquid, cover the vessel which contains it with a flannel, and stir it every day until the fermentation subsides. The vessel should be kept in a room or cellar where from fifty to fifty-live degrees may be kept up, and the yeast should be skimmed off as it forms. In ten days or a fortnight the wine may be turned into the cask. If a sweet wine is wanted the barrel should be filled to the bung, and left for a few days ; then as it overflows it should be filled up with a small quantity of the Hquid which has been preserved for the purpose. When it is quiet, the hole may be covered with a piece of brown paper, and if that remains unmoved for a week the cask may be loosely bunged down, and in a day or two, when the "fretting" is quite over, made tight. This -wine may be racked ott' in six months, but should not be bottled for at least a )ear. When a dry wine is wanted, leave the hquid in the open vessel until all the beer yeast has risen and been slrimmed off, then put it into the cask, and leave an inch or two of space in the barrel ; frequently stir in the yeasty froth, and to prevent the Hquor escaping cover it with a slate. Skim the liquor thoroughly before securing it, and be careful not to fill up the cask until the wine is quite tranquil. Time to ferment the liquid, ten or fourteen days, until the fermentation subsides. Probable cost, Is. lOd. per gallon.
Parsnip Wine, A Simple Way of
Making. — Take eighteen pounds of parsnips, and ten gallons of water. Boil the parsnips in the water till they are quite soft, then strain and squeeze out the liquor, and to every gallon add three pounds of lump sugar. Boil for three-quarters of an hour, and when cool, ferment with a Uttle yeast on a toast. Let the liquid stand ten days in a tub, stining every day. At the end of that time put it into a cask. The parsnip wine will be fit for bottling in six or seven months.
Parsnips, Boiled. — Wash and scrape the parsnips, and carefully remove any blemishes there may be about them. Cut them into quartei's, and throw them into a saucepan of boiling water, slightly salted. Let them boil quickly, until they arc sufficiently tender for a fork or skewer to pierce them easily, then take them up, drain them, and send them to table as quickly as possible. The water in which parsnips are boiled should be carefully skimmed two or three times after the roots are put in. Time, from half an hour to an hour and a half, according to the age and size of the parsnips. Probable cost, l|d. each. Sufficient, one large parsnip for two persons.
Parsnips, Boiled, Cold.— Cold parsnips are very good eaten cold with cold meat. To wann them up, ]iut them into an earthen jar, cover closely, and pkce the jar in a saucepan of boiling water, which must be kept boiling for about twenty minutes; the parsnips may
PAR
(507)
FAB
then be served, and will be almost as good as when first dressed.
Parsnips Browned under Roast
Records on this page
Boiled ParsnipsParsnip Wine, A Simple Way of MakingCold Parsnips