Cowslip Wine
From The Dudley book of cookery and household recipes, 1909
Let stand six weeks before bottling.
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 61. The excerpt below is the record exactly as published.
COWSLIP WINE PULL the yellow flowers off* the cowslips. To every gallon of water weigh three pounds of lump sugar. Boil the quantity for half an hour, taking off* the scum as it rises. When cool enough, put to it a crust of toasted bread dipped in thick yeast. Let the liquor ferment in the tub for thirty-six hours, then into the tub put for every gallon the juice of two lemons and the rind of one, and both the juice and the rind of one Seville orange. Take one gallon of the cowslip flower tips
Cook this with the app: pantry check, scaling, and the assistant.