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English cookbook, 1750-1780
Page 110
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Mead of Honey Take Spring Water and put in Yr Honey till it will Bear an Egg when ye Honey is Melted put in some Ginger some Cloves Some Sinamond a Little sweet Basill and a Little Balm so Let it Boyl up for an Hour and keep w/th Scumming then put into a Tubb and put in ye Juice and Peal of 4 Lemons to ye Quantity of 4 Gallons when it is Cold put in some Ale - yeast to work 24 Hours then Turn and when the Barrell has Done Hissing stop it up and when it Clear Bottle it.--
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Mead of Honey Take Spring Water and put in Yr Honey till it will Bear an Egg when ye Honey is Melted put in some Ginger some Cloves Some Sinamond a Little sweet Basill and a Little Balm so Let it Boyl up for an Hour and keep w/th Scumming then put into a Tubb and put in ye Juice and Peal of 4 Lemons to ye Quantity of 4 Gallons when it is Cold put in some Ale - yeast to work 24 Hours then Turn and when the Barrell has Done Hissing stop it up and when it Clear Bottle it.--
Szathmary Culinary Manuscripts and Cookbooks
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