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Cowslip Mead
Drinks
Historic

Fermented honey-water with cowslip flowers (Eaton 1822).


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

COWSLIP MEAD. Put thirty pounds of honey into fifteen gallons of water, and boil till one gallon is wasted; skim it, and take it off the fire. Have a dozen and a half of lemons ready quartered, pour a gallon of the liquor boiling hot upon them, and the remainder into a tub, with seven pecks of cowslip pips. Let them remain there all night; then put the liquor and the lemons to eight spoonfuls of new yeast, and a handful of sweet-briar. Stir all well together, and let it work for three or four days; then strain and tun it into a cask. Let it stand six months, and bottle it for keeping.




Cowslips from 'A Book of Fruits and Flowers', 1653



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