Cowslip Wine
Item
Title
Cowslip Wine
Transcript
Cowslip Wine
Rx 6 Gallons of water, & put in to it 12 pd 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 thn 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 qrters 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 thn take of Cutt Cowslips the yelows & bruse thm in a morter and put in so many as to make it the Couler you please & so let it worke 3 days & thn 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 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. thn stop it up Close & when it is 5 or six wekes olde it must be botled
Rx 6 Gallons of water, & put in to it 12 pd 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 thn 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 qrters 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 thn take of Cutt Cowslips the yelows & bruse thm in a morter and put in so many as to make it the Couler you please & so let it worke 3 days & thn 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 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. thn stop it up Close & when it is 5 or six wekes olde it must be botled
Subject
ale yeast See all items with this value
syrup of citrens See all items with this value
cowslips See all items with this value
rennish wine See all items with this value
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.