To each Gallon of Water put four Pounds of clear good Honey, which mix well together in a Copper, and set it a boiling, not neglecting to take off the Scum as it rises; which Scum may be strain’d thro‘ a tapermade Swan-skin Bag, with a Hoop at the broad End, its other End descending in a Point. When your Liquor has been sufficiently boil’d, and no Scum arises, draw it off, and cool it; then put it in your Cask, clay it down, and let it stand till it is fine, and old enough to drink, which proves sooner or later, according to the Time of Year, and the Weather which happens after its making.
This, when carefully manag’d and made with good honey, is a most choice delicious Wine, and incomparably the wholsomest of all vinous Liquors. When used as Sack in Possets, &c. there is no Possibility of distinguishing whether they are made with Mead or real Canary.
Marlene Ernst (Transkription): "To make the best Mead, or English Canary, no Way inferior to any of the Spanish Wines so call’d", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 074,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-the-best-mead-or-english-canary-no-way-inferior-to-any-of-the-spanish-wines-so-calld (26.01.2022).
Datenbankeintrag erstellt von Marlene Ernst.