Elder Flower Wine

This recipe hails from early 18th-century England, around 1720, at a time when country wines—homemade alcoholic drinks based on fruit, flowers, or herbs—were popular, especially among rural households. Elderflowers, readily available in spring and early summer, allowed for the creation of a delicately flavored drink that would be enjoyed later in the year when fresh produce became scarce. The cultural context reflects both thrift and ingenuity: using seasonal blooms and commonplace sugar to fashion a delightful beverage for social occasions or personal enjoyment. Recipes such as this one were shared among family and friends, often written as brief memoranda or passed orally, and were heavily reliant on local resources and seasonal rhythms.

At the time, the cook would have used a large copper kettle or cauldron for boiling the water and sugar. Skimming was done with a wooden or metal spoon. The boiling syrup would be cooled in an earthenware or stoneware vessel, as glass was less common and expensive. Fermentation was managed in large ceramic pots or casks, often covered with cloth. The straining would have used a 'hare sive'—a sieve made from stretched hare skin—or a coarse cloth, while flavorings were tied in muslin or linen. Bottling would be done in recycled glass bottles sealed with corks or wax. Isinglass, derived from fish bladders, was used for fining to clarify the finished wine.