Mary Gold [marigold] wine
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- Title
- Mary Gold [marigold] wine
- Date
- 1694/1795
- Description
- A recipe for wine made by boiling sugar and egg white with marigold flowers and lemon, mixed with sack (a kind of white wine)
- Transcript
- Take nine Galons of Spring Watter boyl with 18 pounds of pouder Suger the whites of 12 Egs Small - beat Scim it as it Risses when clear pore the watter boyling hot upon a peck of marygold floors Cover it close & let it stand till it be Cold then put in 100 Spounfull of good Barm the juce of 6 Larg lemons the pill of one keep it close coverd for 3 days then strean it & put it in a good vesell [inserted left margin: with 3 quarts of best Sack in it it must stand 2 Mounths then botled]
- Subject
- See all items with this valuewater
- See all items with this valuesugar
- See all items with this valueeggs
- See all items with this valueyeast
- See all items with this valuelemons
- See all items with this valuemarigold (Calendula)
- See all items with this valuesack
- See all items with this valuewine making
- See all items with this valueboiling (cooking)
- Contributor
- Caylor, Karmen
- Le, Vincent
- Grimm, Stephanie
- Salahuddin, Shafiya
- 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.