The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Burnet Wine


A Made-Wine made from fermented sugar and flavoured with Salad Burnet (Sanguisorba minor)

Described in the 'Yorkshire Evening Post' (Wednesday 16 July 1947, p4) as; "as good as the best port if you keep it a few months"

Original Receipt from the 'Nottingham Evening Post' - Wednesday 03 July 1935

Wine.- To make Burnet Wine: Put 2 quarts of Burnet flowers, pressed down, and 41b. sugar, gallon boiling water, add juice of 2 oranges and 2 lemons, a few cloves, and an oz. crushed ginger suspended in tho liquor in a muslin bag. When cool, add a piece toast spread with an oz. of yeast, leave 7 days, stirring daily; put in cask and bung lightly. When fermentation has ceased, cork firmly: bottle after three months.

Sanguisorba minor (Salad burnet)

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018