Cowslip Mead. — This may be called an imitation mead, as
honey and not the comb is used in preparing it. Dissolve
51b. of honey in 5galls. of water, and concentrate by boiling
until nearly 7i per cent, has evaporated. Skim well, and
pour a little of the boiling liquid over five lemons cut in
slices. Pour the remainder of the liquid into a tub over 2|
pecks of Cowslips and let it remain for at least twelve hours.
Now mix the two liquors together, and stir in a little fresh
yeast and a small quantity of sweetbriar✪ Cowslip Mead. Stir frequently
for three or four days, strain it, pour it into a clean cask,
let it stand for six months, bottle, and use as required.
Cowslip Pudding. — Procure J peck of Cowslips, cut off the
flowers, put them in a mortar with 6oz. of Naples biscuits,
and pound well. Put them in a stewpan with 1 pint of cream
and ^ pint of milk, and stir over the fire. Boil them for
five minutes. Beat four eggs well with J teacupful of cream
and a few drops of rose-water, then stir them in with the .
above mixture, moving the stewpan to the side of the fire ;
sweeten to taste with caster sugar✪ Cowslip Pudding. Butter a pie-dish, pour
the mixture into it, and bake until set. When cooked, sift
caster sugar over the top, and serve.
Cowslip Syrup. — Put Jib. of fresh Cowslip flowers into 1 pint
of boiling water and let them infuse for a day ; then take
them out, strain, add 8oz. of caster- sugar✪ Cowslip Syrup to the liquor,
and boil it gently until it is about the consistence of thick
syrup. A pleasant mild flavouring.
Cowslip Vinegar. — Put lqt. of Cowslip pips into a jar with
3 pints of white-wine vinegar✪ Cowslip Vinegar, cork and seal the jar, and let
it remain for ten days. Strain, bottle, and cork, and it is
ready for use. An excellent addition to the flavour may
be obtained by putting in a few sweetbriar-tops, say about
three to 2 breakfast-cupfuls of the liquor.
Cowslip Wine. — (1) Put 1 bushel of Cowslip pips into a tub
with twelve lemons very thinly sliced and a handful or so of
the tops of sweetbriar. In the meantime boil 101b. of -glucose
For details respecting Culinary Processes , Utensils,
Cowslips — continued.
in 6galls. of water, stir and skim it well, letting it boil for
fully thirty minutes, then pour it while boiling into the tub
over the Cowslip pips ; let it cool, add 1 breakfast-cupful of
sweet white yeast to ferment it, stirring the yeast well up
with the water, cover over with a cloth, and leave for a few
days, or until it ceases to work. Skim well, drain the liquor
into a cask, stir in Joz. of saffron flowers, fine with 2oz. of
soaked and dissolved gelatine, bung up the cask, and in about
six months’ time the wine will be fit for bottling.
(2) Boil 351b. of lump sugar in lOgalls. of water for half-an-
liour, with a handful each of borage, balm, and sweetbriar. Let
this cool, then take out the briar, balm, and borage, put the
liquor into a cask with the rinds of twelve oranges and
twenty-four lemons, thinly peeled, squeeze in the juice of the
oranges and lemons, and add 2galls. of fresh or 3galls. of dried
Cowslip-heads. Stir the wine each day for a week, dip a
piece of toast in yeast, put it in the wine, and leave it for a
week to ferment ; add lqt. of brandy✪ Cowslip Wine, cork the cask tightly,
and let it remain untouched for two months. Draw it off and
bottle for use.
Page 503 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cowslip Mead. — This may be called an imitation mead, as honey and not the comb is used in preparing it. Dissolve 51b. of honey in 5galls. of water, and concentrate by boiling until nearly 7i per cent, has evaporated. Skim well, and pour a little of the boiling liquid over five lemons cut in slices. Pour the remainder of the liquid into a tub over 2| pecks of Cowslips and let it remain for at least twelve hours. Now mix the two liquors together, and stir in a little fresh yeast and a small quantity of sweetbriar. Stir frequently for three or four days, strain it, pour it into a clean cask, let it stand for six months, bottle, and use as required.
Cowslip Pudding. — Procure J peck of Cowslips, cut off the flowers, put them in a mortar with 6oz. of Naples biscuits, and pound well. Put them in a stewpan with 1 pint of cream and ^ pint of milk, and stir over the fire. Boil them for five minutes. Beat four eggs well with J teacupful of cream and a few drops of rose-water, then stir them in with the . above mixture, moving the stewpan to the side of the fire ; sweeten to taste with caster sugar. Butter a pie-dish, pour the mixture into it, and bake until set. When cooked, sift caster sugar over the top, and serve.
Cowslip Syrup. — Put Jib. of fresh Cowslip flowers into 1 pint of boiling water and let them infuse for a day ; then take them out, strain, add 8oz. of caster- sugar to the liquor, and boil it gently until it is about the consistence of thick syrup. A pleasant mild flavoring.
Cowslip Vinegar. — Put lqt. of Cowslip pips into a jar with 3 pints of white-wine vinegar, cork and seal the jar, and let it remain for ten days. Strain, bottle, and cork, and it is ready for use. An excellent addition to the flavour may be obtained by putting in a few sweetbriar-tops, say about three to 2 breakfast-cupfuls of the liquor.
Cowslip Wine. — (1) Put 1 bushel of Cowslip pips into a tub with twelve lemons very thinly sliced and a handful or so of the tops of sweetbriar. In the meantime boil 101b. of -glucose
For details respecting Culinary Processes , Utensils,
Cowslips — continued.
in 6galls. of water, stir and skim it well, letting it boil for fully thirty minutes, then pour it while boiling into the tub over the Cowslip pips ; let it cool, add 1 breakfast-cupful of sweet white yeast to ferment it, stirring the yeast well up with the water, cover over with a cloth, and leave for a few days, or until it ceases to work. Skim well, drain the liquor into a cask, stir in Joz. of saffron flowers, fine with 2oz. of soaked and dissolved gelatine, bung up the cask, and in about six months’ time the wine will be fit for bottling.
(2) Boil 351b. of lump sugar in lOgalls. of water for half-anliour, with a handful each of borage, balm, and sweetbriar. Let this cool, then take out the briar, balm, and borage, put the liquor into a cask with the rinds of twelve oranges and twenty-four lemons, thinly peeled, squeeze in the juice of the oranges and lemons, and add 2galls. of fresh or 3galls. of dried Cowslip-heads. Stir the wine each day for a week, dip a piece of toast in yeast, put it in the wine, and leave it for a week to ferment ; add lqt. of brandy, cork the cask tightly, and let it remain untouched for two months. Draw it off and bottle for use.
Records on this page
Cowslip MeadCowslip PuddingCowslip SyrupCowslip VinegarCowslip Wine