Mary Gold [marigold] wine

Title: Mary Gold [marigold] wine
Date: en 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 value water; See all items with this value sugar; See all items with this value eggs; See all items with this value yeast; See all items with this value lemons; See all items with this value marigolds; See all items with this value sack; See all items with this value wine making; See all items with this value boiling (cooking)
Contributor: Caylor, Karmen; Le, Vincent; en Grimm, Stephanie; en 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.

Media: http://wizwah.gmu.edu/oberle/files/original/b176f30aa3e4ec3712f421b9fe68e66d.jpg