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English cookbook, 1750-1780
Page 104
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To Make Fine Mead Take 10 Quarts of Water and put to one Quart of Honey and 2 Lbs of Lofe Sugar then Beat ye Whites of 6 Eggs and put to it Stir it together Let it Boyl a Quarter of an Hour when you have Pourd into it something to Cool Paire 6 or 8 Lemons cut them in Halves and Half Squeese them so put them in no w/th 4 Cloves and a Race of Ginger cut in Slices, & when it is Blood Warm put it into ye Vessell w/th 2 or 3 Spoonfull of Ale Yeast Steep the Raines of ye Lemons in a Pint of Brandy so put it in & stop ye Vessell Close when it has Done Venting Stop ye Vent Hole & Let it Stand 2 Weeks so Bottle it Dont Squeese ye Lemons when you Take ym out.
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To Make Fine Mead Take 10 Quarts of Water and put to one Quart of Honey and 2 Lbs of Lofe Sugar then Beat ye Whites of 6 Eggs and put to it Stir it together Let it Boyl a Quarter of an Hour when you have Pourd into it something to Cool Paire 6 or 8 Lemons cut them in Halves and Half Squeese them so put them in no w/th 4 Cloves and a Race of Ginger cut in Slices, & when it is Blood Warm put it into ye Vessell w/th 2 or 3 Spoonfull of Ale Yeast Steep the Raines of ye Lemons in a Pint of Brandy so put it in & stop ye Vessell Close when it has Done Venting Stop ye Vent Hole & Let it Stand 2 Weeks so Bottle it Dont Squeese ye Lemons when you Take ym out.
Szathmary Culinary Manuscripts and Cookbooks
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