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Cowslip Wine


Infusion of the 'peeps' (petals) of Cowslip (primula veris), with sugar, fermented. Moxon 1764 adds brandy and says "This is right good." (Evelyn 1699)

Original Receipt in 'Acetaria: A Discourse of Sallets' by John Evelyn (Evelyn 1699)

Cowslip-Wine. To every Gallon of Water put two Pounds of sugar; boil it an Hour, and set it to cool: Then spread a good brown Toast on both sides with Yeast: But before you make use of it, beat some syrup of Citron with it, an Ounce and half of syrup to each Gallon of Liquor: Then put in the Toast whilst hot, to assist its Fermentation, which will cease in two Days; during which time cast in the Cowslip-Flowers (a little bruised, but not much stamp'd) to the Quantity of half a Bushel to ten Gallons (or rather three Pecks) four Limons slic'd, with the Rinds and all. Lastly, one Pottle of White or Rhenish Wine; and then after two Days, tun it up in a sweet Cask. some leave out all the syrup.

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

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