Wine, Gilliflower

Ingredients

• To three gallons of water
• six pounds of the best powdered white sugar
• three ounces of syrup of betony
• a large spoonful of ale yeast
• a peck of gilliflowers

Method

1. 1

   Boil the sugar and water together for half an hour, skimming as the scum rises.

2. 2

   Let it cool.

3. 3

   Beat up the syrup of betony with ale yeast, add to the liquor, and brew well.

4. 4

   Add the gilliflowers, cover with a cloth, and let infuse for three days.

5. 5

   Strain and put into a cask to settle for three to four weeks, then bottle.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2301. The excerpt below is the record exactly as published.

Wine, Gilliflower. — To three gallons of water put six pounds of the best powdered white sugar; boil the sugar and water together for half an hour, keep skimming as the scum rises ; let it stand to cool. Beat up three ounces, of syrup of bctony with a large spoonful of ale yeast, put it into the liquor, and brew it well together; then, having a peck of gilliflowers

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