Coltsfoot Wine

Ingredients

• Take ten gallons of river water
• twenty-six pounds of strong moist sugar
• the whites of ten eggs
• three pecks of fresh-gathered coltsfoot flowers
• ten pounds of Malagas
• six or seven tablespoonfuls of good yeast
• three half-pints of French brandy
• a bottle of strong madeira wine

Method

1. 1

   Boil water with sugar and egg whites.

2. 2

   Pour over coltsfoot flowers, cover, and infuse for 3 days.

3. 3

   Add hot liquor and yeast, mix, and ferment.

4. 4

   Add brandy and madeira, then bottle after 12 months.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2297. The excerpt below is the record exactly as published.

Take ten gallons of river water, and boil with it twenty-six pounds of strong moist sugar and the whites of ten eggs well beaten, three-quarters of an hour, skimming well all the time. Pour the liquor boiling hot on three pecks of fresh-gathered coltsfoot flowers and ten pounds of Malagas stoned and cut small ; cover the vessel up close, and let them infuse three days, stirring three times daily. Then make two gallons of the liquor scalding hot, stir it well into the rest, and add six or seven table-spoonfuls of good yeast ; keep it well mixed and covered up, until it has worked freely, then strain it into your cask upon three oimces of the best ginger bruised and the thin rinds of six Seville oranges, and let it remain open, covering the bung-hole with a tile until it has ceased fermenting. Add three half-pints of Freach brandy and a bottle of strong madeira wine

Cook this with the app: pantry check, scaling, and the assistant.