A Lemon [cordial]
Item
Title
A Lemon [cordial]
Date
1694/1795
Transcript
A Lemon [cordial]
a lemon grated all ye rind in to a [sceler] yn take a manchet and Grate all ye [illegible] in to ye [seelet] with ye lemond rinde yn squese all ya juce of ye lemmond in to ye bred, yn ye yolks of 3 or 4 egs & put in to it yn take a pinte & half of white wine & water mix[t] a blade of mace & so much Suger as will make it swete un let ye [sciles] over a close fire and [cepe] it well stiring when it boyles put in a pece of swete buter stir it well in to ye [Caudele] if you would have it [strikeout] taist more of lemond Put in an other as you did ye former -
a lemon grated all ye rind in to a [sceler] yn take a manchet and Grate all ye [illegible] in to ye [seelet] with ye lemond rinde yn squese all ya juce of ye lemmond in to ye bred, yn ye yolks of 3 or 4 egs & put in to it yn take a pinte & half of white wine & water mix[t] a blade of mace & so much Suger as will make it swete un let ye [sciles] over a close fire and [cepe] it well stiring when it boyles put in a pece of swete buter stir it well in to ye [Caudele] if you would have it [strikeout] taist more of lemond Put in an other as you did ye former -
Subject
Contributor
Oberle, George
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.