Bowie (Bowl)
From German cookery for the English kitchen, 1906
It is important that the Bowie should not be too sweet and should be quite cold.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 95. The excerpt below is the record exactly as published.
The best combination for Bowie is half Rhine wine and half Moselle, only real Seltzer water being added. The chemically-prepared Seltzer water ruins the flavour of the wine. It is important that the Bowie should not be too sweet and should be quite cold. For Strawberry Bowie reckon }i lb. wood straw- berries to 2 bottles of wine. For Peach Bowie, the same quantity of peaches, which should be peeled, stoned and cut into several pieces. Sprinkle both strawberries and peaches respectively with %, lb. sugar, and pour over them j^ pint of wine.
Cook this with the app: pantry check, scaling, and the assistant.