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Cowslip Wine
From Cassell's dictionary of cookery, 1892
Serves 30
Cowslips should be gathered in meadows.
Presented as published in 1892. 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
Nutrition per serving
186Calories
1 gProtein
48 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein0.5 g
Carbohydrates48 g
Fiber1.2 g
Sugars45 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium5.1 mg
Potassium33 mg
Calcium19 mg
Iron0.1 mg
Magnesium3.9 mg
Phosphorus7.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A1.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline0.8 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 412. The excerpt below is the record exactly as published.
Cowslip Wine. — Allow three pounds of loaf sugar, the rind of an orange and a lemsn, and the strained juice of a lemon to every gallon of water. Boil the sugar and water together for half au hour. Skim it carefully, then pour it over the rind and juice. Let it CBA (157) CRA stand until new-milk warm, add four quarts of cowslip pips or flowers, and to evei-y six quarts of liquid put three large table-spoonfuls of fresh yeast
Cook this with the app: pantry check, scaling, and the assistant.