DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Margaret Dyson Holland cookbook, 1834

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Page 30

30. Ginger Mead (62) To one gallon of water add four pounds of honey, half a pound of loaf sugar, half an ounce of white ginger bruised, a branch of rue and the rind of a lemon, stir it well together till quite hot, when near boiling, skim it well and let it boil till perfectly clear. Then put it into a tub, when cold put in a small bit of toast with a little yeast upon it, let it stand two days, take out the toast and rue and put the liquor into the barrel with about half an ounce of Isinglass to ten gallons, bring it down very close and let it stand ten months before you bottle it.
Tea Cakes (63)
Take a quarter of a pound of butter, beat it before the fire to a cream, then add two eggs well beaten, half a pound of lump sugar, a few currants, a few seeds, a little salt, put near half a pound of flour to the whole.

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30. Ginger Mead (62) To one gallon of water add four pounds of honey, half a pound of loaf sugar, half an ounce of white ginger bruised, a branch of rue and the rind of a lemon, stir it well together till quite hot, when near boiling, skim it well and let it boil till perfectly clear. Then put it into a tub, when cold put in a small bit of toast with a little yeast upon it, let it stand two days, take out the toast and rue and put the liquor into the barrel with about half an ounce of Isinglass to ten gallons, bring it down very close and let it stand ten months before you bottle it. Tea Cakes (63) Take a quarter of a pound of butter, beat it before the fire to a cream, then add two eggs well beaten, half a pound of lump sugar, a few currants, a few seeds, a little salt, put near half a pound of flour to the whole.