May Drink

Ingredients

• several bunches of ripe wild strawberries
• some ripe raspberries
• three or four vine-leaf buds
• sugar to taste
• 2 bottles of French white wine
• 1 large handful of woodruff
• one dozen each of the leaf-buds of strawberries, black Currants, and white currants
• two or three slices of peeled cucumber
• 1 bottle of light wine
• 4 heaped table-spoonfuls of caster sugar
• a thinly-sliced orange
• 1 bottle of any kind of light wine

Method

1. 1

   Combine strawberries, raspberries, and vine-leaf buds in a bowl with sugar and pour over white wine.

2. 2

   Let steep for 20-30 minutes, strain into a glass bowl with ice, and serve.

3. 3

   Alternatively, mix woodruff, sugar, and wine, infuse, add orange, and serve.

4. 4

   Another option includes woodruff, balm, black-currant leaves, verbena, sugar, and light wine, infusing for an hour before serving.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 475. The excerpt below is the record exactly as published.

MAY DRINK (Ger.. Mai Trank). — This name has been given to a delicious drink, prepared in Germany as follows : (1) Gather several bunches of ripe wild strawberries, some ripe raspberries, and three or four vine-leaf buds. Put all together into a large bowl with sugar to taste, pour over 2 bottles of French white wine, cover the bowl, and leave for about twenty minutes or half-an-hour. Afterwards strain the wine into a glass bowl, put in a few pieces of ice, and serve. (2) Procu re one dozen each of the leaf-buds of strawberries, black Currants, and white currants ; put them into a bowl with 1 large handful of woodruff, three or four vine-leaf buds, and sugar to taste, adding two or three slices of peeled cucumber. ’ Pour in 2 bottles of hock, cover the bowl, and let the contents steep for about half-an-hour. Break up some ice, put the pieces into a fancy china or glass bowl, strain the above liquor over them, and serve. (3) Pluck a good handful of woodruff, put it in a bowl, strew over 4 heaped table-spoonfuls of caster sugar, and pour iu 1 bottle of light wine. Cover the bowl, and let the contents infuse for half-an-hour; then put in a thinly- sliced orange, and infuse for half-an-hour longer. Serve the wine, with the orange when ready. (4) ' Put into a china bowl 1 handful of woodruff, an equal quantity of balm, six or seven black-currant -leaves, a sprig of lemon-scented verbena, and 4 table-spoonfuls of caster sugar. Pour in 1 bottle of any kind of light wine

Cook this with the app: pantry check, scaling, and the assistant.