Marigold Wine

Ingredients

• 6 pounds sugar
• 1 pound honey
• 2^ gallons water
• the beaten whites of 2 eggs
• 3 quarts of marigold flowers
• 1 pound of stoned raisins
• the chopped rinds of 2 oranges
• ^ pound sugar
• 2 tablespoon-fuls yeast
• ^ pint of brandy

Method

1. 1

   Boil sugar, honey, water, and egg whites for 1 hour.

2. 2

   Add marigold flowers and raisins, cover and stir for three days.

3. 3

   Add orange rinds, sugar, yeast, and brandy.

4. 4

   Strain and keep for nine months before using.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 75. The excerpt below is the record exactly as published.

MARIGOLD WINE. (England.) Boil 6 pounds sugar, i pound honey, 2^ gal- lons water, and the beaten whites of 2 eggs, for i hour. Add, skimming often, 3 quarts of marigold flowers and i pound of stoned raisins. Cover and stir often, for three days ; add the chopped rinds of 2 oranges, ^ pound sugar, 2 tablespoon- fuls yeast, and ^ pint of brandy

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