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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 144
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To make small white Mead. Take 3 Gallons of Spring Water, make it hot & dissolve in it 3 Quarts of Honey & 1 lb of Loaf Sugar; let it boil half an Hour, & scum it as long as any rises; then pour it out into a Tub & squeeze in the Juice of 4 Lemons & put in the Rinds of two; 20 Cloves, 2 Races of Ginger, a Top of sweet briar & a top of Rosemary; let it stand in the tub till it is but Blood Warm; then make a brown Toast & spread it with 2 or 3 Spoonfulls of Ale Yeast; put it into a Vessell fit for it; let it stand 2 or 3 Days, then bottle it
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To make small white Mead. Take 3 Gallons of Spring Water, make it hot & dissolve in it 3 Quarts of Honey & 1 lb of Loaf Sugar; let it boil half an Hour, & scum it as long as any rises; then pour it out into a Tub & squeeze in the Juice of 4 Lemons & put in the Rinds of two; 20 Cloves, 2 Races of Ginger, a Top of sweet briar & a top of Rosemary; let it stand in the tub till it is but Blood Warm; then make a brown Toast & spread it with 2 or 3 Spoonfulls of Ale Yeast; put it into a Vessell fit for it; let it stand 2 or 3 Days, then bottle it
Szathmary Culinary Manuscripts and Cookbooks
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