Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);To make turnip wine.
TAKE a good many turnips, pare them, slice them, put them in a cyder-press, and press out all the juice very well. To every gallon of juice have three pounds of lump sugar, have a vessel ready, just big enough to hold the juice, put your sugar into a vessel, and also to every gallon of juice half a pint of brandy. Pour in the juice, and aly something over the bung for a week, to see if it works. If it does, you must not bung it down till it has done working; then stop it close for three months, and draw if off into another vessel. When it is fine, bottle it off.