1925 Summer Drinks and Winter Codials by C F Leyel

Summer Drinks

Sikenjibin M a?Joram Sherbet

Put in a saucepan the H·hit e of an egg well beat en, and three pounds of po\\·dcred sugar. Pour in all at on ce three-qua rters of a pint of the best white \\·inc vinegar. Stir it once round with a wooden spoon, and boil it fo r half a minut e, then skim and t ake it off, and instantly put in a small bunch of sweet marjoram ti ed up in muslin. C over up and leave till cold, then pass through a cloth, and bot tl e. Ghyul Shurubi R ose Shrub Procure one pound, six ounces of fr esh gath ered rose pet als. Put in a pan one and a half pints of water, and boil it. When boiling, put in the rose leaves, and as soon as it boils up again take it off, cover it up, and leave it till cold. Then strain and throw the residue away. Add two and three-quarter pounds of white sugar t o the liquor, and the white of a well– beaten egg, bring it to the boil, skim, strain through muslin, and bottle. 45