To make Dutch [Blomange]

Item

Title

To make Dutch [Blomange]

Transcript

To make Dutch Blomange
Put two ounces of Ising-glas into a Pint of hot water, till it be disolved, and then strain it through a Sive, add to it a pint of white-wine, the juice of four Lemons, the yolks of eight Eggs, & the rine of one Lemon cut very thin: sweeten to your taste with fine Sugar, set it on a slow fire, and keep stirring whilst it boils then skim it, and put into any thing, and strain [text loss] To one ounce of Mirapicare in [text loss] put as much Annaseed-water [text loss] Gineoe as will just moisten it [text loss] it stand in the Bottle ‘till the nex[text loss] then put to it a pint of good wh[text loss] port or Mounlain wine and shak[text loss] it up siveral times for two or three Days, afhrw or let it stand still to settle. You may power off the fine if you chuse, and put a little more wine to the Dreggs, which tho weak may be of some use — The Apothecaries mix a little Callis sand wth the powder of [?] in order to make it the more readily fine — Mrs: Dixon

Contributor

Caylor, Karmen
Le, Vincent

Source

Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.

Publisher

George Mason University Libraries

Rights

Public domain. There are no known restrictions.