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Anne Bayne booke [of recipes] circa 1700
Page 145
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(145) To make oring wine Take 6 Gallons of faire water. 4 quarts to the gallon put to it 1 [illegible] pound of sugar. the whites of 4 Eggs well beaten. put them into your water before you set it on the fire. & let it boile 3 quarters of an houre. & skim it very cleane then take it of the fire. & put in the Juice of 30 oringes & the skins of [illegible] of them & 6 spoonfulls of the syrrup of Lemon. when it is almost cold put it into your stand. then put to it 6 spoonfulls of ale yest. & let it work 2 or 3 daies then draw it into a vessell & stop it close & let it stand a fortnight. & then bottle it. if you please may put to it a bottle of Renish or white wine. but it will doe well without.
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(145) To make oring wine Take 6 Gallons of faire water. 4 quarts to the gallon put to it 1 [illegible] pound of sugar. the whites of 4 Eggs well beaten. put them into your water before you set it on the fire. & let it boile 3 quarters of an houre. & skim it very cleane then take it of the fire. & put in the Juice of 30 oringes & the skins of [illegible] of them & 6 spoonfulls of the syrrup of Lemon. when it is almost cold put it into your stand. then put to it 6 spoonfulls of ale yest. & let it work 2 or 3 daies then draw it into a vessell & stop it close & let it stand a fortnight. & then bottle it. if you please may put to it a bottle of Renish or white wine. but it will doe well without.
Szathmary Culinary Manuscripts and Cookbooks
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