Cowslip Wine. No. 1.

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.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Boil the water and sugar, and skim it till it is very clear.
  2. Put it into a tub to cool, and, when just warm, put to it the ale yest.
  3. Let it work for a short time.
  4. Add the cut cowslips, the juice of twenty large lemons, and the outward rinds pared off as thin as possible.
  5. Keep it in the tub two or three days, stirring it twice each day.
  6. Put it all together in a barrel, cleansed and dried.
  7. Continue to stir twice a day for a week or more, till it has done working.
  8. Stop it up close for three months.
  9. Bottle it off for use.
Original Text
Cowslip Wine. No. 1. To twenty gallons of water, wine measure, put fifty pounds of lump sugar; boil it, and skim it till it is very clear; then put it into a tub to cool, and, when just warm, put to it two tea-spoonfuls of ale yest. Let it work for a short time; then put in fifteen pecks of cut cowslips, and the juice of twenty large lemons, likewise the outward rinds pared off as thin as possible. Keep it in the tub two or three days, stirring it twice each day. Then put it all together in a barrel, cleansed and dried. Continue to stir twice a day for a week or more,[381] till it has done working; then stop it up close for three months, and bottle it off for use. The cowslips should be gathered in one day, and the wine made as soon as possible after, as the fresh flowers make the wine of a finer colour than when they are withered; but they will not hurt by being kept for a few days if they are spread on a cloth, and moved every day.
Notes
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