Old-Time Recipes for Home Made Wines Cordials & Liqueurs 1909 by Helen S. Wright
Take four and one-half gallons of cold soft water, seven pounds Malaga or Smyrna raisins, two and one-quarter quarts juniper-berries, one-half ounce red tartar, one-half handful of wormwood, one-half handful sweet marjoram, one pint whiskey or more. Ferment for ten or twelve days.
Old-Time Recipes for Home Made Wines is a cookbook for those who want to make their own wines & liqueurs from available ingredients, including fruits, flowers, vegetables, & shrubs from local gardens, farms, & orchards. It includes ingredients & instructions for making & fermenting spirits, from wine & ale to sherry, brandy, cordials, & even beer.
Colonial Era Cookbooks
1615, New Booke of Cookerie, John Murrell (London)
1798, American Cookery, Amelia Simmons (Hartford, CT)
1803, Frugal Housewife, Susannah Carter (New York, NY)
1807, A New System of Domestic Cookery, Maria Eliza Rundell (Boston, MA)
1808, New England Cookery, Lucy Emerson (Montpelier, VT)
Helpful Secondary Sources
America's Founding Food: The Story of New England Cooking/Keith Stavely and Kathleen Fitzgerald Chapel Hill : University of North Carolina Press, 2004.
Colonial Kitchens, Their Furnishings, and Their Gardens/Frances Phipps Hawthorn; 1972
Early American Beverages/John Hull Brown Rutland, Vt., C. E. Tuttle Co 1996
Early American Herb Recipes/Alice Cooke Brown ABC-CLIO Westport, United States
Food in Colonial and Federal America/Sandra L. Oliver
Home Life in Colonial Days/Alice Morse Earle (Chapter VII: Meat and Drink) New York : Macmillan Co., ©1926.
A Revolution in Eating: How the Quest for Food Shaped America/James E. McWilliams New York : Columbia University Press, 2005.