Marigold Wine

Ingredients

• 1241b. of sugar
• 21b. of honey
• 5galls. of soft water
• the whites of four well-beaten eggs
• 14 peeks of Marigold-flowers
• 2galls. of the liquor
• the rinds of three oranges
• lib. of sugar candy
• 1 h pint of French brandy
• |oz. of isinglass

Method

1. 1

   Boil sugar, honey, and water with egg whites for an hour.

2. 2

   Pour over Marigold-flowers and raisins, stir, and let sit.

3. 3

   Add orange rinds and sugar candy to a cask, pour in liquor, boil remaining liquor, add yeast, and ferment.

4. 4

   After nine months, add brandy and isinglass, then bottle.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 463. The excerpt below is the record exactly as published.

Marigold Wine. — Put 1241b. of sugar into a saucepan with 21b. of honey, 5galls. of soft water, the whites of four well- Marigolds — continued. beaten eggs, and bo’l for one hour. Skim frequently, and pour it while still hot over 14 peeks of Marigold-flowers and 21b. of stoned raisins. Cover the vessel in which they are put, let them remain for a day, then stir for about fifteen minutes ; put the cover on again, and let them remain for another day. Put the rinds of three oranges (Seville) into a cask with lib. of sugar candy, and pour in all but 2galls. of the liquor. Boil the 2galls. up again, pour it in, add 4 table-spoonfuls of yeast, cover the bunghole, and let the mixture work ; when it has finished fermenting, add 1 h pints of French brandy and |oz. of isinglass

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