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English cookbook, 1820
Page 79
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stand three Months longer, then draw it off and Bottle it. This is an excellent Receipt for Cherry Wine. To make white Mead To every gallon of water mix a pint of honey, and half a pound of loaf sugar, stir in the whites of four eggs beat to a froth, and boil it as long as any scum will rise; when it is cold, work it with yeast, and to every gallon put the juice and peel of a large lemon. Stop it up when it has done working and bottle it in ten days. Strong Mead To four gallons of water put eighteen pound of honey, beat the whites of six eggs, stir them with the honey till it is all melted; scum it well as long as it boils, and be sure it
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stand three Months longer, then draw it off and Bottle it. This is an excellent Receipt for Cherry Wine. To make white Mead To every gallon of water mix a pint of honey, and half a pound of loaf sugar, stir in the whites of four eggs beat to a froth, and boil it as long as any scum will rise; when it is cold, work it with yeast, and to every gallon put the juice and peel of a large lemon. Stop it up when it has done working and bottle it in ten days. Strong Mead To four gallons of water put eighteen pound of honey, beat the whites of six eggs, stir them with the honey till it is all melted; scum it well as long as it boils, and be sure it
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