Title

Cowslip Wine

Date

1694/1795

Description

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.

Transcript

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

Subject

See all items with this valuewines

See all items with this valuewater

See all items with this valuesugar

See all items with this valueeggs

See all items with this valueyeast

See all items with this valuelemons

See all items with this valuecowslip (Primula veris)

See all items with this valuewine making

Contributor

Caylor, Karmen

Le, Vincent

Grimm, Stephanie

Salahuddin, Shafiya

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.