Cowslip Wine

Item

Title

Cowslip Wine

Transcript

Cowslip Wine
Rx 6 Gallons of water & put in to it 12 pd of ye ye best pouder Suger take ye whites of 3 or 4 Eggs beat ym well; put ym in to ye water Colde, stir them well to gether yn let it on to ye fire & when it has boyled a prity while take of ye Scim yn throw in a pinte of Clear & Cold water which will raise more Scim as it Risees take it of boyle it in all 3 qrters of an hour no more poure it forth & when it is Colde put 2 spounefuls of ale test in to ye hole quart [illegible] & to Every Galons put an ounce of ye Sirope of Siterens ye Sirop & best must be well beaten together yn take of Cutt Cows lips ye yelows & bruse ym in a morter and put in so many as to make it ye Couler [you] please & so let it worke 3 days yn put in 2 lemons p[text loss]ll & all & in ye working ye day before you Tun it put in a quart of ye best Renish wine to 6 Galons of ye liquer when it hath wrought 3 days run it throw a haire Seive- put it in to a swete [Casck] that hath bene used with Sack or wine & let it stand 3 days open yn stop it up Close & when it is 5 or six wekes olde it must be botled

Contributor

Caylor, Karmen
Le, Vincent

Source

Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.

Publisher

George Mason University Libraries

Rights

Public domain. There are no known restrictions.

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