Cowslip Wine. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield
1.0 gallon
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
base
main ingredient
Instructions (7)
  1. To a gallon of water put three pounds of lump sugar; boil them together for an hour, skimming all the while.
  2. Pour it upon the cowslips, and, when milk warm, put into it a toast, with yest spread pretty thick upon it; let it stand all night.
  3. Then add two lemons and two Seville oranges to each gallon.
  4. Stir it well in a tub twice a day for two or three days; then turn it; stir it every day for a fortnight, and bung it up close.
  5. It will be fit for bottling in six weeks.
  6. Dissolve an ounce of isinglass, and put to it when cold.
  7. The lemons must be peeled.
Original Text
Cowslip Wine. No. 2. To a gallon of water put three pounds of lump sugar; boil them together for an hour, skimming all the while. Pour it upon the cowslips, and, when milk warm, put into it a toast, with yest spread pretty thick upon it; let it stand all night, and then add two lemons and two Seville oranges to each gallon. Stir it well in a tub twice a day for two or three days; then turn it; stir it every day for a fortnight, and bung it up close. It will be fit for bottling in six weeks. To every gallon of water you must take a gallon of cowslips. They must be perfectly dry before they are used, and there should be as many gallons of cowslips as gallons of water; they should be measured as they are picked, and turned into the cask. Dissolve an ounce of isinglass, and put to it when cold. The lemons must be peeled.
Notes
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