To Make the wine caled Necture
Item
Title
To Make the wine caled Necture
Transcript
To Make the wine caled Necture
Rx 4 galons of water. 4 pound of Raisens let them steep in an Earthen pot twelve dayes tide cloase downe & covered keeping often sturing put in 2 pound of loafe suger the juce of 3 lemons boyle it a litele then botele it up when tis coule dip [strike out: them up] the corkes in melted Resen ty ym down & set thm in sand
Rx 4 galons of water. 4 pound of Raisens let them steep in an Earthen pot twelve dayes tide cloase downe & covered keeping often sturing put in 2 pound of loafe suger the juce of 3 lemons boyle it a litele then botele it up when tis coule dip [strike out: them up] the corkes in melted Resen ty ym down & set thm in sand
Subject
Contributor
Abu-Bader, Nagham
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.