To make Cowslip or Clary Wine

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take Six Gallons of Water, twelve Pounds of Sugar, the Juice of Six Lemons, the Whites of four Eggs beat very well, put all together in a Kettle, let it boil half an Hour, scim it very well, take a Peck of Cowslips, if dry ones half a Peck, put them into a Tub with the thin peeling of the Six Lemons, then pour on the boiling Liquor, and stir them about; when almost cold, put in a thin Toast baked dry, and rubb’d with Yeast, let it stand two or three Days to work. If you put in before you tun it six Ounces of Syrrup of Citron or Lemons, with a Quart of Rhenish Wine, it will be a great Addition; the third Day strain it off, and squeeze the Cowslips thro’ a coarse Cloth, then strain it thro’ a Flannel-bag and tun it up, lay the bung loose for two or three Days to see if it works, and if it don’t bung it down tight, let it stand three Months, then bottle it.