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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.
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