Mix half a pound of white sugar with a pint of fine cider or of white wine, and grate in a nutmeg. Prepare them in a large bowl, just before milking time. Then let it be taken to the cow, and have about three pints milked into it, stirring it occasionally with a spoon. Let it be eaten before the froth subsides. If you use cider, a little brandy will improve it.
-- Miss Mary Deas Ravenel Charleston Receipts (1950)
Michigan Maritime Museum – Executive Director
11 hours ago
