Recipe Manuscript

Cowslip Wine That Will Keep Two Years

Name: Cowslip Wine That Will Keep Two Years
Prep time: PTPT1H45M
Cook time: PTPT45M
Yield: 30
Cuisine: European
Ingredients: 23 liters spring water; 2.7 kg refined white sugar; 7.5 liters cowslip (Primula veris) flowers, lightly bruised (substitute wild primrose if cowslips unavailable); 2 lemons, thinly sliced; 12 g active baker’s yeast; 950 ml dry white wine (recommend Riesling or similar Rhenish-style wine); 60-90 g extra refined sugar (approximately 10-15 g per bottle) for secondary conditioning

1687

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Intermediate 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

Cowslip Wine That Will Keep Two Years

"Take six Gallons of spring water and six pound of refined sugar boyl these three quarters of an hour & scum it well then take two Gallons of pickt cowslips bruise them a little in a stone Mortar and throw them with two sliced Lemons into the water, and one good spoonfull of all the yest let all these infuse togather two Days then strain them and put to six Gallons of that liquor one quart of Rhenish Wine, then let it be a monoth in the cask then bottle it with a good piece of do. refined sugar in every bottle."

Note on the Original Text

This recipe, like many of its era, is written in a continuous, semi-narrative style, assuming the cook’s familiarity with processes like boiling syrup, skimming, straining, and fermenting. Spelling was highly variable ('boyl' for boil, 'yest' for yeast), and precise measurements were less common. Directions are context-dependent, and quantities are sometimes inferred from the household scale of the ingredient ('a spoonfull of yest'). The evocative language – 'bruised a little in a stone mortar' – is intentionally minimal and expects some practical kitchen knowledge.

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 elegant recipe hails from England, dated between 1679 and 1694, a period known for its blossoming enthusiasm for domestic and medicinal wines. Cowslip wine was especially prized for its delicate aroma and was often made in the springtime when the flowers were abundant in meadows. The recipe comes from a handwritten household collection, reflecting the gentry's interest in festive, healthful cordials as worldly trade and botanical knowledge expanded.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 17th century, this wine would be crafted using an iron or copper cauldron to boil and mix the sweetened water. A stone mortar and pestle would be used to bruise the cowslip blossoms. The mixture would infuse in large wooden or ceramic tubs. Straining would be done with linen cloths or sieves, and fermentation would occur in wooden casks (oak or chestnut). Bottling was done in thick glass bottles, stopped with corks and often sealed with wax.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

1 hr 45 mins

Cook Time

45 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

6 gallons spring water
6 lb refined white sugar
2 gallons cowslip (Primula veris) flowers, lightly bruised (substitute wild primrose if cowslips unavailable)
2 lemons, thinly sliced
0.4 oz active baker’s yeast
1 quart dry white wine (recommend Riesling or similar Rhenish-style wine)
2-3 oz extra refined sugar (approximately 0.35-0.5 oz per bottle) for secondary conditioning

Instructions

Begin by bringing 6 gallons of fresh spring water and 6 pounds of refined sugar to a boil.
Simmer gently for 45 minutes, skimming off any foam as it rises.
Next, pluck approximately 2 gallons (loosely packed, or about 3-4 pounds) of cowslip flowers (Primula veris) – or wild primrose as a substitute if cowslips aren't available – and bruise them lightly with a pestle in a sturdy mortar.
Combine the bruised flowers and two finely sliced lemons with the hot syrup and add one generous tablespoon (about 0.4 oz) of baker’s yeast.
Allow this fragrant mixture to infuse at room temperature for 48 hours.
Strain the infusion through a fine cloth into a clean fermenting vessel, and for each 6 gallons of strained liquid, add 1 quart (one bottle) of dry white Rhenish-style wine (such as Riesling).
Pour into a sanitized fermentation cask and leave to mature for a month.
Bottle the wine with a good chunk (about 0.35-0.5 oz) of refined sugar in each bottle to help with mellowing and a gentle sparkle.
Age for up to two years for best results.

Estimated Calories

120 per serving

Cooking Estimates

You'll spend about an hour preparing and simmering the syrup, plus time to pick and bruise flowers—about 45 minutes. After that, there's a 48-hour wait for the infusion, and the main fermentation takes about a month. Prep and cooking are hands-on, but most time is passive. This makes about 30 standard wine bottles with about 120 calories per 150 ml glass.

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.