Cowslip Wine

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
For the wine base
For flavouring and fermentation
Optional addition
Instructions (13)
  1. Put sugar, lemon juice, beaten egg whites, and water in a kettle.
  2. Boil for half an hour, skimming well.
  3. Put cowslips and lemon peelings into a tub.
  4. Pour the boiling liquor over the cowslips and lemon peelings and stir.
  5. When almost cold, add a thin toast baked hard and rubbed with yeast.
  6. Let stand for two or three days to work.
  7. If using, add syrup of citron or lemon and Rhenish wine before tunning.
  8. Strain off on the third day, squeezing the cowslips through a coarse cloth.
  9. Strain through a flannel bag and tun it up.
  10. Leave the bung loose for two or three days until fermentation stops.
  11. Bung down tightly.
  12. Let stand for three months.
  13. Bottle off.
Original Text
TAKE twelve pounds of sugar, the juice of six lemons, the whites of four eggs well beaten, and fix gallons of water. Put all together in a kettle, and let it boil half an hour, taking care to skim it well. Take a peck of cowslips, and put them into a tub, with the thin peelings of six lemons. Then pour on the boiling liquor, and stir them about; and when it is almost cold, put in a thin toast, baked hard, and rubbed with yeast. Let it stand two or three days to work. If you put in, before you tun it, six ounces of syrup of citron or lemon, with a quart of Rhenish wine, it will be a considerable addition. The third day strain it off, and squeeze the cowslips through a coarse cloth. Then strain it through a flannel bag, and tun it up. Leave the bung loose for two or three days till you are sure it has done working, and then bung it down tight. Let it stand three months, and then bottle it off.
Notes
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