Recipe Manuscript

The Elder Wine

Name: The Elder Wine
Prep time: PTPT30M
Cook time: PTPT0M
Yield: 270
Cuisine: European
Ingredients: 27 liters fresh spring water; 9 kg Malmsey (Malligo) or sweet raisins, chopped; 3.5 liters (about 6 pints) freshly pressed elderberry juice; Extra sugar, to taste (optional, about 5–10 grams per bottle)

1738

From the treasured pages of Cookbook 1700 - 1775

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Drink

Original Recipe • 1738

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

The Elder Wine

"To 6 Gallons of fpring water put 20 pounds of malligo Raiſons picked and chopt let them ſtand 6 dayes. Stirring them up ſeverall times every day then ſtrame them out. and put to the whole quantity 6 pints of the Iuice of Elder berry's. & put into it a ſtone pitchor. & infuſe them as you currants for clear cakes then ſtrain out the Iuice and putt the way on water together and tunn it into a little veſsell fitt for it and lett it stand in a warme place to work when it hath done workeing stop it up and ſet it in a ſellar 6 weekes or more till it bee clear then bottle it & if you please putt in a little knob of ſuggar="

Note on the Original Text

This recipe is written in the episodic, narrative style common to manuscript cookbooks of the early 18th century, using spoken rather than standardized written English. Spellings ('Iuice', 'way', 'ſellor') reflect period orthography and the widespread use of the long 's' (ſ). Measurements are in gallons and pints, with ingredients given by weight and volume—these would vary based on local standards. The recipe assumes basic winemaking knowledge: leaving mixtures to ferment ('work'), decanting clear liquor, and bottling with a little sugar for mild effervescence. Directions were brief and practical, as cooks were expected to interpret processes from experience.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook 1700 - 1775 - Click to view recipe in book

Title

Cookbook 1700 - 1775 (1738)

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

Writer

Unknown

Era

1738

Publisher

Unknown

Background

Step back into the savory world of the early 18th century with this enchanting culinary manuscript, brimming with recipes, household hints, and the elegant flavors that defined an era of rich dining and refined taste.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

Elder Wine, or Elderberry Wine, was a beloved homemade beverage throughout 18th-century England, especially from roughly 1700 to 1775. Farmers' wives and country housekeepers often utilized the glut of elderberries at harvest time to make this deep-hued, warming drink for the winter months. The use of raisins and elderberry juice provided natural sugars and flavors for fermentation, as refined sugar was still a luxury for many. This recipe is typical of the practical, domestic winemaking traditions recorded in English manuscript cookbooks of the era, before the rise of more industrial winemaking processes.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the day, large ceramic or stone vessels ('stone pitchor') served as mixing and fermenting containers. A wooden spoon or paddle was used for stirring, and muslin or fine linen cloths assisted with straining the solids from the liquid. Once fermentation was complete, small barrels or bottles sealed with corks or stoppers were used for storage. The 'warming place' would be the kitchen hearth, while maturation happened in the cellar—a cool, stable environment ideal for aging wine.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

0 mins

Servings

270

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

7 gallons (US) fresh spring water
20 pounds Malmsey (Malligo) or sweet raisins, chopped
3/4 gallon (about 6 pints) freshly pressed elderberry juice
Extra sugar, to taste (optional, about 0.2–0.35 ounces per bottle)

Instructions

To prepare Elder Wine in a modern kitchen, begin by combining 7 gallons (US) of fresh (spring) water with about 20 pounds of chopped Malmsey (Malligo) raisins—if these are unavailable, use quality sweet raisins.
Let this mixture stand for 6 days in a large, covered vessel, stirring several times daily.
On the seventh day, strain out the solids thoroughly.
Stir in 3/4 gallon (about 6 pints) of freshly pressed elderberry juice.
Pour this wine base into a large vessel (such as a ceramic or food-grade plastic fermenter), and start fermentation in a warm place.
Allow the wine to ferment until it ceases to bubble—this process may take several days to a couple weeks.
Once fermentation is complete, seal the vessel and let the wine mature in a cool, dark place (cellar or fridge) for at least 6 weeks, or until clarified.
Carefully siphon or pour off the clear wine into bottles, adding a small knob (piece) of sugar to each if you like a touch of sweetness.

Estimated Calories

130 per serving

Cooking Estimates

You will need about 30 minutes to chop raisins and press elderberries. Let the raisin-water mixture stand for 6 days, stirring a few times each day. After adding juice, ferment the wine for up to 2 weeks, then let it mature for at least 6 weeks before bottling. Each serving is about one standard wine glass (150 ml), at around 130 calories per serving.

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.