Cowslip Wine
From The encyclopædia of practical cookery, 1890
Serves 30
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 503. The excerpt below is the record exactly as published.
Cowslip Wine. — (1) Put 1 bushel of Cowslip pips into a tub with twelve lemons very thinly sliced and a handful or so of the tops of sweetbriar. In the meantime boil 101b. of -glucose For details respecting Culinary Processes , Utensils, Cowslips — continued. in 6galls. of water, stir and skim it well, letting it boil for fully thirty minutes, then pour it while boiling into the tub over the Cowslip pips ; let it cool, add 1 breakfast-cupful of sweet white yeast to ferment it, stirring the yeast well up with the water, cover over with a cloth, and leave for a few days, or until it ceases to work. Skim well, drain the liquor into a cask, stir in Joz. of saffron flowers, fine with 2oz. of soaked and dissolved gelatine, bung up the cask, and in about six months’ time the wine will be fit for bottling. (2) Boil 351b. of lump sugar in lOgalls. of water for half-an- liour, with a handful each of borage, balm, and sweetbriar. Let this cool, then take out the briar, balm, and borage, put the liquor into a cask with the rinds of twelve oranges and twenty-four lemons, thinly peeled, squeeze in the juice of the oranges and lemons, and add 2galls. of fresh or 3galls. of dried Cowslip-heads. Stir the wine each day for a week, dip a piece of toast in yeast, put it in the wine, and leave it for a week to ferment ; add lqt. of brandy
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