COWSLIP WINE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
For the wine
Instructions (8)
  1. Boil the sugar and water together for 1/2 hour, carefully removing all the scum as it rises.
  2. Pour this boiling liquor on the orange and lemon-rinds, and the juice, which should be strained.
  3. When milk-warm, add the cowslip pips or flowers, picked from the stalks and seeds.
  4. To 9 gallons of wine add 3 tablespoonfuls of good fresh brewers' yeast.
  5. Let it ferment 3 or 4 days.
  6. Put all together in a cask with the brandy.
  7. Let it remain for 2 months.
  8. Bottle it off for use.
Original Text
COWSLIP WINE. 1817. INGREDIENTS.—To every gallon of water allow 3 lbs. of lump sugar, the rind of 2 lemons, the juice of 1, the rind and juice of 1 Seville orange, 1 gallon of cowslip pips. To every 4-1/2 gallons of wine allow 1 bottle of brandy. Mode.—Boil the sugar and water together for 1/2 hour, carefully removing all the scum as it rises. Pour this boiling liquor on the orange and lemon-rinds, and the juice, which should be strained; when milk-warm, add the cowslip pips or flowers, picked from the stalks and seeds; and to 9 gallons of wine 3 tablespoonfuls of good fresh brewers' yeast. Let it ferment 3 or 4 days; then put all together in a cask with the brandy, and let it remain for 2 months, when bottle it off for use. Time.—To be boiled 1/2 hour; to ferment 3 or 4 days; to remain in the cask 2 months. Average cost, exclusive of the cowslips, which may be picked in the fields, 2s. 9d. per gallon. Seasonable.—Make this in April or May.
Notes
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