122) To Make Elder Wine
From the treasured pages of Receipt book by Beulah Hutson
Written by Beulah Hutson
122) To Make Elder Wine
"Take ffourteen quarts of faire water, boyling hott, and putt therin four quarts of Elder berris pickt from them boyle them till they come to a high Collor, then straine them out, and to the water putt four pound of Sugar and one pound of Raisins, boyle them togather, and Scum it well. Then boyle them till it is but Ten quarts, then work it up with yeast, and keep it togather halfe a yeare or before bottled, and when you bottle it putt a peece of loaf Sugar into each bottle, and lett it stand after bottled Six weeks or more before you Drinke. Soe you may double the quantityes."
Note on the Original Text
The recipe is written in the plain but idiosyncratic style of the era, with phonetic spellings (e.g. 'ffourteen', 'boyle', 'putt'), capitalized nouns, and run-on instructions. Quantities are given in quarts and pounds, and precise times are omitted—cooks were expected to rely on experience and judgment for steps like boiling and fermentation. Spelling variations reflect the English of the late 17th century. The instruction 'work it up with yeast' means to start the fermentation. Measurements and clarity are sparse by modern standards, but the recipe rewards careful interpretation.
Title
Receipt book by Beulah Hutson (1680)
You can also click the book image above to peruse the original tome
Writer
Beulah Hutson
Era
1680
Publisher
Unknown
Background
A delightful journey into 17th-century kitchens, this manuscript stirs together rustic recipes and culinary secrets, inviting readers to savor the ingenious flavors of Beulah Hutson's time.
Kindly made available by
Folger Shakespeare Library
This recipe dates to around 1680 and comes from the collection of Beulah Hutson in late seventeenth-century England. This was an era when householders—often women—compiled their own cookery and medicinal recipes, and country homes would make use of abundant hedgerow fruits like elderberries to create wines for everyday and medicinal use. Elder wine was both enjoyed as a table beverage and valued for perceived health benefits. Instructions such as those above show the ingenuity and self-reliance of early modern kitchens, pairing preservation, thrift, and a touch of scientific curiosity.
In the late 1600s, this wine would be made using large cauldrons or kettles set over an open hearth for boiling. Straining was done with linen cloths or sieves, and fermentation took place in wooden barrels or stoneware jars, loosely covered with cloth or fitted with rudimentary stoppers to allow gases to escape. For bottling, thick glass bottles (sometimes recycled) and corks were used, with a bit of sugar dropped in by hand before sealing. Long maturation in cool cellars was standard.
Prep Time
40 mins
Cook Time
2 hrs
Servings
22
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
- 15 quarts fresh water
- 4 quarts elderberries, destemmed (if unavailable, use blackcurrants or blueberries as a rough substitute)
- 4.4 lbs granulated white sugar
- 18 oz raisins, chopped
- 0.5 oz active dry wine or bread yeast
- Extra sugar (sugar cubes or 1 tsp per bottle) for bottling
Instructions
- Begin by bringing 15 quarts of fresh water to a boil in a large stockpot.
- Add 4 quarts of elderberries (fresh, destemmed) to the hot water.
- Simmer until the mixture turns a rich dark purple, approximately 20–30 minutes.
- Strain out the berries, leaving their juice in the pot.
- Stir in 4.4 lbs of white granulated sugar and 18 oz of chopped raisins.
- Return to a boil, skimming off any foam that forms on the surface.
- Continue boiling gently until the total liquid volume reduces to 10.5 quarts, which may take 30–60 minutes depending on your pan size and heat.
- Allow the liquid to cool until just warm (about 77–86°F).
- Add a generous tablespoon (about 0.5 oz) of active dry wine yeast (or a good bread yeast as a last resort), stir well, and pour into a sterilized fermenter or large vessel fitted with an airlock.
- Let it ferment for about 1 week, or until bubbling subsides.
- Rack into a clean vessel, seal, and let it mature for at least 6 months.
- When bottling, add a sugar cube or a teaspoon of sugar to each bottle to help carbonate and further develop the wine.
- Store bottles for at least 6 weeks before tasting.
- Longer aging will improve the flavor.
Estimated Calories
150 per serving
Cooking Estimates
It takes time to boil the water, simmer the berries, and reduce the mixture. Preparing the berries and raisins also takes a bit of effort. After cooking, fermentation and aging require patience for the best taste. Each serving is about a glass of wine, and we've estimated the calories based on the ingredients and total volume.
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.
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