Mrs Beetons Drinks Recipes Revisited
Cowslip Wine
To every 4.55lt (8 pints) of Water allow:
4.55lt (8 pints) Cowslip Pips
1.35kg (3lb) Sugar
2 Lemons, rind only
1 Lemons, juice only
1 Seville Orange, rind and juice
3 tbsp Brewers’ Yeast [or modern equivalent]
To Every 20.45lt (36 pints) of Wine allow:
1 bottle Brandy
Boil the sugar and water together for 30 minutes, carefully removing all the scum as it rises.
Pour this boiling liquor on the orange and lemon rinds and juices, which should be strained.
When luke warm, add the cowslip pips or flowers, picked from the stalks and seeds.
To each 40.1lt (9 gallons) of wine add 3 tablespoonfuls of good fresh brewers’ yeast.
Let it ferment 3 or 4 days.
Put into a cask with the brandy.
Let it remain for 2 months, then bottle it off for use.
Time: To be boiled 30 minutes, to ferment 3 or 4 days, to remain in the cask 2 months.
Seasonable: Make this in April or May.
COWSLIP WINE
1817. INGREDIENTS - To every gallon of water allow 3 lbs. of lump sugar, the rind of 2 lemons, the juice of 1, the rind and juice of 1 Seville orange, 1 gallon of cowslip pips. To every 4-1/2 gallons of wine allow 1 bottle of brandy.
Mode - Boil the sugar and water together for 1/2 hour, carefully removing all the scum as it rises. Pour this boiling liquor on the orange and lemon-rinds, and the juice, which should be strained; when milk-warm, add the cowslip pips or flowers, picked from the stalks and seeds; and to 9 gallons of wine 3 tablespoonfuls of good fresh brewers’ yeast. Let it ferment 3 or 4 days; then put all together in a cask with the brandy, and let it remain for 2 months, when bottle it off for use.
Time - To be boiled 1/2 hour; to ferment 3 or 4 days; to remain in the cask 2 months.
Average cost, exclusive of the cowslips, which may be picked in the fields, 2s. 9d. per gallon.
Seasonable - Make this in April or May.
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