Cowslip Wine

Ingredients

• six gallons of water
• the whites of four eggs
• 121b. roughly crushed loaf sugar
• the juice of five or six lemons
• two pecks of cowslip flowers
• the thinly-pared rind of three or four lemons

Method

1. 1

   Boil water, egg whites, sugar, and lemon juice for half an hour.

2. 2

   Pour boiling syrup over cowslip flowers and lemon rind, stir, and add toasted bread with yeast when lukewarm.

3. 3

   Let stand for 3-4 days, strain, and pour into a clean cask.

4. 4

   Bung down closely after a few days and let stand for 3 months before bottling.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.

Cowslip Wine. — Boil together six gallons of water, 76 PICKLES AND PRESERVES. the whites of four eggs, 121b. roughly crushed loaf sugar, and the juice of five or six lemons, for half an hour, keeping it well skimmed. Now put into a delicately clean tub two pecks of cowslip flowers freed from the stalks, together with the thinly-pared rind of three or four lemons

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