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Susan Gilbert's late nineteenth century British cookery manuscript
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Cowslip Wine Put 1 lb of blossoms to one Gallon of water and 3 lbs of loaf Sugar, boil the sugar and water 1/2 an hour, and the peel of 2 or 3 lemons, just before it boils, add the white of an egg to every Gallon to clear it, taking the skim off as it rises, when the Sugar and water is almost cold, work it with a toast and yeast, and let it stand all night; the next day put in your Blossoms and the juice of a lemon to every Gallon, and let it stand a day longer in the Tub, then all to go into the cask put in a pint of Brandy to every Gallon. Mrs G Elderberry Wine Put a 1/4 peck of Berries to 1 Gallon of water and 4 lbs of sugar and boil them together 1/2 an hour then strain liquid from the berries; boil the liquid again with 1 oz of ginger, 1 oz of cloves, 20 minutes when cold enough work with a toast and yeast and Turn it the following day. Mrs Garmham
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Cowslip Wine Put 1 lb of blossoms to one Gallon of water and 3 lbs of loaf Sugar, boil the sugar and water 1/2 an hour, and the peel of 2 or 3 lemons, just before it boils, add the white of an egg to every Gallon to clear it, taking the skim off as it rises, when the Sugar and water is almost cold, work it with a toast and yeast, and let it stand all night; the next day put in your Blossoms and the juice of a lemon to every Gallon, and let it stand a day longer in the Tub, then all to go into the cask put in a pint of Brandy to every Gallon. Mrs G Elderberry Wine Put a 1/4 peck of Berries to 1 Gallon of water and 4 lbs of sugar and boil them together 1/2 an hour then strain liquid from the berries; boil the liquid again with 1 oz of ginger, 1 oz of cloves, 20 minutes when cold enough work with a toast and yeast and Turn it the following day. Mrs Garmham
Szathmary Culinary Manuscripts and Cookbooks
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