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Beate them well, then powre upon them one Quart of old Rhenish wine, and about Six houres after strayne it and clarify it with ye white of an Egge, and with a sufficient quantity of sugar, boyle it to ye consistence of a Syrrup and reserve it for use. Dissolve one spoonefull of this Syrrup in every draught of Ale or beere you drink.
Beate them well, then powre upon them one Quart of old Rhenish wine, and about Six houres after strayne it and clarify it with ye white of an Egge, and with a sufficient quantity of sugar, boyle it to ye consistence of a Syrrup and reserve it for use. Dissolve one spoonefull of this Syrrup in every draught of Ale or beere you drink.
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