Cowslip Wine

Drinks



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





