Cowslip

Ingredients

• Boil together 15 lb. of honey
• and seven and a half gallons of water
• nine quartered lemons
• three full pecks of cowslip pips
• four tablespoonfuls of yeast

Method

1. 1

   Boil honey and water until one gallon has evaporated.

2. 2

   Pour half a gallon of this liquid onto the quartered lemons and steep the rest with cowslip for twelve hours.

3. 3

   Combine, add yeast, cover, and let work for four to five days.

4. 4

   Draw off into a cask and bung tightly when hissing stops.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 43. The excerpt below is the record exactly as published.

Cowslip. — Boil together 151b. of honey, and seven and a half gallons of water till one gallon has wasted, then lift it off the fire ; pour half a gal- lon of this liquid, boiling hot, on to nine quartered lemons, putting the rest of the liquor into a tub on to three full pecks of cowslip pips, and let the lemons and the flowers steep separately for twelve hours. Then pour the lemons and their liquor in with the cowslips, syrup, &c., adding a handful of sweetbriar ; when lukewarm, put in four tablespoonfuls of yeast

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