Cookery
Through the Ages
Recipes
from the Medieval to the Victorian ages.
Mum
Boil
a hogshead of water until it is reduced to two thirds. Put to
it seven bushels of wheat flour, one bushel of oatmeal, and
a bushel of beans.
Then
mix it with a handful of alder leaves, with three ounces of
barberries.
Put
to it a little yeast, and when it has worked itself from all
impurities, let it be drawn off and stopped up close in another
cask, with half a dozen eggs mixed with it.
It
must be kept in the calk two years before you draw it off for
drinking.
from
The
Farmer's Wife
or, the Complete Country Housewife
London, c. 1780
