May Nectar
From Cassell's dictionary of cookery, 1892
Serves 10
Sufficient for eight or ten persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 905. The excerpt below is the record exactly as published.
May Nectar. — This delicately-flavoured and refreshing beverage is rarely drunk in England, partly because it is so little known, and also because the necessary herbs and in- gredients are not aU easily obtained. They should be gathered just before the May nectar is to be made. Pluck six leaves of each of the following : — Tarragon, garden geranium, milfoil, and pimpernel; half that quantity of black-currant, balm, mint, basil, lungwort, and balsam leaves. Slice in a lemon ; add also a few sprigs of lavender, half a pound of crushed white sugar, twenty leaves of balm, fifteen of peppennint, and two of the wild sweet-scented woodruff with the blossom. After having put these into a punch-bowl, pour over the whole four bottles of German wine
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