Recipe Manuscript

To Make Clary Wine

Name: To Make Clary Wine
Prep time: PTPT1H
Cook time: PTPT45M
Yield: 100
Cuisine: European
Ingredients: 38 liters (10 gallons) of water (for boiled method) OR 76 liters (20 gallons) spring water (for unboiled method); 13.6 kg (30 pounds) white sugar (boiled method) OR 27 kg (60 pounds) white sugar (unboiled method); 9–27 liters (1–3 pecks) dried clary sage flowers (Salvia sclarea); 30 ml (2 tablespoons) fresh brewer’s yeast (barm), or active dry yeast as substitute; 14 g (0.5 oz) isinglass (or gelatin sheets/powder as a substitute); extra sugar, flowers, yeast for topping up (as directed)

1720

From the treasured pages of Cookbook of 1720 approximately

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Drink

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Clary Wine

"Take ten wine gallons of water three pound of loaf Sugar to the gallon, boyl the Sugar and water three quarters of an hour, & Scum it very well, then put it in a tub to cool, when it is the warmth of new milk, put in a peck of Flowers got very dry, and two spoonfull of light barm, work it two days, and when you tun it, put it in half an ounce of isinglass cut small, tun the Flowers into the barrel, it will be fine in three weeks and keep a year, To make it without boyling, take twenty gallons of good spring water, & put it in a cask,with Sixty pound of loaf Sugar, when it is melted, put to it a quart of light barm, in two or three hours, put three krapt pecks of Flowers for each got into the barrel, & stir them very well together once,or twice a day for a Week or more, then Stop it up and let it stand three Months, then draw it off, and put in a few Flowers if you have them, a little more Sugar, & a larger measure, & let it stand three weeks or more before you bottle it. (Miss Hepleys)"

Note on the Original Text

The recipe is written in the direct, imperative style typical of early 18th-century manuscripts: brief, with minimal punctuation, and reliant on the cook’s experience for details like timing or temperature (hence, 'warmth of new milk'). Spelling reflects period conventions ('boyl' for 'boil', 'barm' for 'yeast starter', 'Scum' for 'skim the scum'). Standardized measures did not exist, so terms like 'peck', 'loaf-sugar', and even ingredient names ('Clary') could be variable by region—so interpretation and adaptation were inherent in the practice.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 approximately - Click to view recipe in book

Title

Cookbook of 1720 approximately (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

A delightful window into early 18th-century kitchens, this historical culinary tome brims with recipes, culinary wisdom, and the flavors of a bygone era—offering food enthusiasts a taste of both tradition and intrigue.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe, dating from around 1720, captures a period in Britain where household wine-making was a creative and practical response to imported wine being expensive or inaccessible. Clary wine, based on the fragrant Salvia sclarea flower, was prized both for its floral aroma and purported medicinal qualities, and these community or family-scale productions flourished among the gentry and middle classes, often featured in manuscript collections by women like Miss Hepley.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks in the 18th century would have used large copper or iron cauldrons for boiling the water and sugar, sturdy wooden tubs for cooling and initial fermentation, and substantial barrels (often oak) for bulk fermentation. A large wooden or metal spoon for stirring, muslin or linen cloths for straining, funnels, and simple bottling tools such as corkers and bottles finished the process. To clarify, isinglass (fish swim bladder) was finely chopped and added after fermentation. The whole process would lean on natural temperature control and hands-on observation, rather than precise thermometers or hydrometers.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

1 hr

Cook Time

45 mins

Servings

100

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

10 gallons (38 liters) of water (for boiled method) OR 20 gallons (76 liters) spring water (for unboiled method)
30 pounds (13.6 kg) white sugar (boiled method) OR 60 pounds (27 kg) white sugar (unboiled method)
2.4–7.2 gallons (1–3 pecks) dried clary sage flowers (Salvia sclarea)
2 tablespoons (30 ml) fresh brewer’s yeast (barm), or active dry yeast as substitute
0.5 oz (14 g) isinglass (or gelatin sheets/powder as a substitute)
extra sugar, flowers, yeast for topping up (as directed)

Instructions

Begin by boiling 10 gallons of water with 3 pounds of white sugar per gallon—so, about 30 pounds of sugar for the whole batch.
Simmer this for 45 minutes, skimming off any scum as it rises, then let it cool to about 104°F, the warmth of fresh milk.
Add in a peck (about 2.4 gallons) of well-dried clary sage flowers (Salvia sclarea).
Stir in about 2 tablespoons (30 ml) of fresh, active brewer’s yeast.
Let this ferment for two days, then transfer everything, flower petals included, to a sanitized barrel or fermenter.
Add 0.5 ounce (14 grams) of finely chopped isinglass (or modern gelatin as a substitute) to aid clarity.
Allow the wine to mature for three weeks before bottling; it will keep for a year.
Alternatively, skip boiling and dissolve 20 gallons (76 liters) of spring water with 60 pounds of sugar directly in the barrel.
Stir in 1 quart (about 1 liter) of yeast.
After 2–3 hours, add three well-packed pecks (about 7.2 gallons) of flowers, stirring daily for at least a week.
Seal and ferment for three months, then rack off and, if desired, add fresh flowers and a bit more sugar to taste, waiting at least three more weeks before bottling.

Estimated Calories

220 per serving

Cooking Estimates

This recipe yields a large batch of clary wine, either by boiling or unboiled methods. The prep and cook times cover setting up, simmering, and cooling, but the majority of the time is spent waiting for fermentation. The calorie count is an estimate based on total sugar and typical serving size. The recipe yields about 100 servings of wine.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.