Mai Trank


Preparation info

    • Difficulty


Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

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Put into a large deep jug one pint of light white wine to two of red, and dissolve in it sufficient sugar to sweeten it agreeably. Wipe a sound China orange, cut it in rather thick slices, without paring it, and add it to the wine; then throw in some small bunches or faggots of the fragrant little plant called woodruff; cover the jug closely to exclude the air and leave it until the following day. Serve it to all May-day visitors. One orange will be sufficient for three pints of wine. The woodruff should be washed and well drained before it is thrown into the jug; and the quantity of it used should not be very large, or the flavour of the beverage will be rather injured than improved by it. We have tried this receipt on a small scale with lemon-rind instead of oranges, and the mixture was very agreeable. Rhenish wine should properly be used for it; but this is expensive in England. The woodruff is more odorous when dried gradually in the shade than when it is fresh gathered, and imparts a pleasant fragrance to linen, as lavender does. It grows wild in Kent, Surrey, and other parts of England, and flourishes in many suburban gardens in the neighbourhood of London.