To Make the wine caled Necture [nectar]

Title: To Make the wine caled Necture [nectar]
Date: en 1694/1795
Description: Describes a process for creating a sweet wine by fermenting grapes with loaf sugar and lemon juice.
Transcript: 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 Rosen ty them down & set them in sand
Subject: See all items with this value wines; See all items with this value grapes; See all items with this value sugar; See all items with this value water; See all items with this value lemons; See all items with this value wine making; See all items with this value rosin
Contributor: Abu-Bader, Nagham; Le, Vincent; en Salahuddin, Shafiya; en Grimm, Stephanie
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.

Media: http://wizwah.gmu.edu/oberle/files/original/86687085600037454fd32bda2e75229e.jpg