Recipe Manuscript

Cherry Wine

Name: Cherry Wine
Prep time: PTPT20M
Cook time: PTPT0M
Yield: 8
Cuisine: European
Ingredients: 2 kg fresh, ripe cherries, pitted; 200–400 g white sugar (loaf sugar in the original, modern granulated sugar works too)

1687

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Beginner Drink

Original Recipe • 1687

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Cherry Wine

"Take good Cherries and Stone them and crush them in a Mortar put some loaf sugar to them and let them stand 2 or 3 Days in a closs stone pott then strain it put in as much sugar as ye thought fitt, and when tis clear bottle it;"

Note on the Original Text

The recipe is written in an early modern English style, informal and direct, assuming a level of practical kitchen knowledge. Spellings like 'closs' (close), 'pott' (pot), and 'tis' (it is) reflect contemporary pronunciation and orthography. Measures are imprecise, reflecting a reliance on the cook's judgement ('as much sugar as ye thought fitt'), and processes are described simply, trusting in the reader's experience. This was entirely typical for the time, when recipes served more as gentle guidance than prescriptive formulas.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1687)

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

Writer

Unknown

Era

1687

Publisher

Unknown

Background

A charming culinary manuscript from the late 17th century, brimming with recipes that blend hearty tradition and a dash of Restoration-era flair. Perfect for those seeking a taste of historic feasts and flavorful ingenuity.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from a late 17th-century English household manuscript, dating from around 1679 to 1694. During this time, fruit wines and cordials were popular ways to preserve the bounty of summer harvests. Sugar, though expensive, was increasingly used by those who could afford it, and home brewing was common in wealthier households. The recipe reflects the accessible luxury and ingenuity of the period: making sweet cherry wine as both a treat and a means of preserving fruit beyond its season.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In its original context, this cherry wine would have been made using a large stone mortar and pestle to crush the cherries, a stoneware pot (called a 'closs stone pott') for fermenting and macerating, and then strained through cloth or a fine sieve. The final bottling would use glass bottles or possibly stoneware bottles, sealed with cork or wax.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

0 mins

Servings

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

4 1/2 lb fresh, ripe cherries, pitted
1–2 cups (7–14 oz) white sugar (loaf sugar in the original, modern granulated sugar works too)

Instructions

To make Cherry Wine in the modern kitchen, start by pitting about 4 1/2 pounds of fresh, ripe cherries.
Crush them gently in a large bowl with a potato masher or by hand.
Add approximately 1 cup (7 ounces) of fine white sugar (or more, to taste) to the cherries.
Cover and let this mixture macerate in a clean, non-reactive container—ideally a ceramic or glass bowl—with a tight-fitting lid for 2 to 3 days at cool room temperature.
Stir occasionally.
After a few days, strain the mixture through a fine sieve or cheesecloth, pressing gently to extract all the juice.
Add more sugar to taste (up to 1 cup additional), stirring until dissolved.
Pour the liquid into clean bottles or jars, letting it settle until clear.
Once clear, seal the bottles and store in a cool, dark place.
Enjoy as a sweetened cherry cordial or liqueur.

Estimated Calories

120 per serving

Cooking Estimates

It takes about 20 minutes to pit and crush the cherries, mix with sugar, and set everything up. There's no actual cooking needed. The cherries sit for a couple days to develop their flavor. Each serving contains about 120 calories if you use 200g sugar, and the recipe makes about 8 servings.

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.