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Title
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Cowslip Wine
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Date
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1694/1795
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Description
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A process for making a wine using cowslip flowers, ale yeast, egg whites, citrus, and sugar steeped in Rhenish wine (a German white wine or rosé) and aged in sack or wine casks.
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Transcript
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Rx 6 Gallons of water, & put in to it 12 pound of the the best pouder Suger take the whites of 3 or 4 Eggs beat them well, put them in to the water Colde, stir them well to gether then let it on to the fire & when it has boyled a prity while take of the Scim then throw in a pinte of Clear & Cold water which will raise more Scim as it Risees take it of boyle it in all 3 quarters of an hour no more poure it forth & when it is Colde put 2 spounefuls of ale yest in to the hole quantity & to Every Galone put an ounce of the Sirope of Siterens the Sirop & yest must be well beaten to gether then take of Cutt Cowslips the yelows & bruse them in a morter and put in so many as to make it the Couler you please & so let it worke 3 days & then put in 2 Lemons peill & all & in the working the day before you Tun it put in a quart of the best Renish wine to 6 Galons of the Liquer when it hath wrought 3 days run it threw a haire Seive put it in to a swete Casck that hath bene used with Sack or wine & let it stand 3 days open. then stop it up Close & when it is 5 or six wekes olde it must be botled
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Contributor
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Caylor, Karmen
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Le, Vincent
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Grimm, Stephanie
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Salahuddin, Shafiya
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Source
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Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
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Publisher
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George Mason University Libraries
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Rights
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Public domain. There are no known restrictions.
