Mrs Beeton Cowslip Wine is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic country-style wine flavoured with cowslip flowers. The full recipe is presented here and I hope you enjoy this classic British version of: Mrs Beeton Cowslip Wine.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
COWSLIP WINE.
1817. INGREDIENTS.—To every gallon of water allow 3 lbs. of lump sugar, the rind of 2 lemons, the juice of 1, the rind and juice of 1 Seville orange, 1 gallon of cowslip pips. To every 4-1/2 gallons of wine allow 1 bottle of brandy. Mode.—Boil the sugar and water together for 1/2 hour, carefully removing all the scum as it rises. Pour this boiling liquor on the orange and lemon-rinds, and the juice, which should be strained; when milk-warm, add the cowslip pips or flowers, picked from the stalks and seeds; and to 9 gallons of wine 3 tablespoonfuls of good fresh brewers' yeast. Let it ferment 3 or 4 days; then put all together in a cask with the brandy, and let it remain for 2 months, when bottle it off for use. Time.—To be boiled 1/2 hour; to ferment 3 or 4 days; to
remain in the cask 2 months. Average cost, exclusive of the cowslips, which may be
picked in the fields, 2s. 9d. per gallon. Seasonable Make this in April or May.
Modern Redaction
I have taken a few liberties with this recipe. Sugar no longer needs to be boiled to clarify, as it did in Victorian times and using modern bottling and conditioning methods gives more consistent results. So, I have tried to stay true to the Beeton recipe, whilst accounting for modern ingredients and methodologies.
Ingredients:
15l water
4kg sugar
rind of 6 lemons
juice of 3 lemon
rind of 3 Seville oranges
juice of 3 Seville oranges
14l cowslip flowers picked free of the stalks
1 1/2 tbsp fresh brewer's yeast (or prepared wine yeast)
500ml brandy
Method:
Combine the water and sugar in a large pot. Bring to a boil and continue boiling, stirring constantly, until the sugar has dissolved. Combine the orange and lemon rinds and juice in a sterilized fermenting bucket and pour over the hot sugar syrup. Cover and set aside to cool until blood warm then add the cowslip flowers and the yeast. Cover and set aside to ferment for 4 days.
Decant the mixture into a demijohn then add an air-lock and allow to ferment for 2 days more before adding the brandy. Leave for 2 months then rack into bottles. Cork securely and allow to mature in the bottles for at least 6 months before drinking.
