DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Mary Carnegie and Susan Gillespie cookbook, 1804-1905

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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

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Wines - Cowslip Wine
To half an Anker - 2 lib of picked Cowslips 12 pints of Water 12 libs of lump Sugar take 8 Lemons, squeeze them amongst the water and Sugar boil it an hour - when boiling throw in the parings of half the Lemons - let it cool as much as Wort before it is put to the Baron - put the flowers in the  Cask and pour the liquor on it - adding two Spoonfuls of good new Barm - fill it up daily with what is left over filling the Barrel but be careful that what runs over the Cask does not sour before you put it in again, when it is ready to do, if let stand a day or two - Let it work 8 or 10 days then put in a Mutchkin of Brandy and bung it close up not filling it up any more as in warm weather it is apt to work too much and turn hard - It will be fit to Bottle in three or four weeks  N.B. If made of Primroses double the quantity of flowers must be given the pints are Scottch pints

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Wines - Cowslip Wine To half an Anker - 2 lib of picked Cowslips 12 pints of Water 12 libs of lump Sugar take 8 Lemons, squeeze them amongst the water and Sugar boil it an hour - when boiling throw in the parings of half the Lemons - let it cool as much as Wort before it is put to the Baron - put the flowers in the Cask and pour the liquor on it - adding two Spoonfuls of good new Barm - fill it up daily with what is left over filling the Barrel but be careful that what runs over the Cask does not sour before you put it in again, when it is ready to do, if let stand a day or two - Let it work 8 or 10 days then put in a Mutchkin of Brandy and bung it close up not filling it up any more as in warm weather it is apt to work too much and turn hard - It will be fit to Bottle in three or four weeks N.B. If made of Primroses double the quantity of flowers must be given the pints are Scottch pints