To make Elder-Flower Wine very like Fontineac

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take Six Gallons of Spring-water, twelve Pounds of white Sugar, six Pounds of Raisins of the Sun chopped, boil these together one Hour, then take the Flower of Elder, when they are falling, and rub them off to the Quantity of half a Peck. When the Liquor is cold, put them in, and the next Day put in the Juice of three Lemons, and four Spoonfuls of good Ale-Yeast. Let it stand covered up two Days, then strain it off, and put it in a Vessel fit for it. To every Gallon of Wine, put a Quart of Rhenish, and put your Bung lightly on a Fortnight, then stop it down close. Let it stand Six Months; and if you find it is fine, bottle it off.