To Make Birch Wine
From the treasured pages of Receipt book by Beulah Hutson
Written by Beulah Hutson
To Make Birch Wine
"To every Gallon of Birch Sapp put three pound of loaf or powder sugar let it over the fire and let it boil an hour Clarify it with the white eggs, Strain it into a clean Vessel when it's near cold put in a little Yeast let it work near a fortnight Stirring it well once a day then Turn it and it Stand ten or twelve months If you please put to every Gallon a pound of Malaga raisins when you turn it."
Note on the Original Text
The recipe is typical of the period, written as a series of continuous instructions, assuming prior familiarity with processes like clarification and fermentation. Spelling and capitalization reflect the less standardized conventions of the 17th century (e.g., 'Sapp' for 'sap,' and inconsistent use of capital letters). Measurements use 'gallon' and 'pound,' which in England of the 1680s would be roughly 4.5 liters and 454 grams, respectively. Notable is the lack of precise timing or scientific details; much was left to the cook’s eye and experience, as yeast was commonly wild and conditions variable year to year.
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 hails from late 17th-century England, where birch sap wine was celebrated both for its unique flavor and perceived medicinal properties. Harvested each spring, birch sap was one of many creative sources for country wines, a staple of rural households. The inclusion of Malaga raisins—imported from Spain—was a luxury touch that points to expanding trade networks of the era, and the recipe’s survival in a household manuscript is a testament to domestic knowledge transmission among women like Beulah Hutson. Wine making at home was an annual ritual, connecting people with the rhythms of nature, and birch wine offered a taste of spring bottled for enjoyment throughout the year.
Historically, sap was collected directly from birch trees using bored holes and wooden taps. The boiling was done over an open hearth in large copper or iron cauldrons. For clarification, simple muslin cloths or even linen were used. Fermentation vessels ranged from earthenware jugs to wooden barrels. Skimming was most often done with large wooden or metal spoons. No glass carboys or airlocks yet—simply cloth covers and regular stirrings controlled the fermentation.
Prep Time
15 mins
Cook Time
1 hr
Servings
16
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
- 1 gallon fresh birch sap (or about 1 gallon water + 2 tablespoons birch extract as substitute)
- 3 lb white granulated sugar (or caster sugar)
- 2–3 egg whites
- 0.18 oz active dry yeast (or 1 packet)
- 9 oz Malaga raisins (or sultanas or golden raisins, optional)
Instructions
- Begin by collecting birch sap in early spring, when the trees are rising with new life.
- For every 1 gallon (4 quarts) of fresh birch sap, add 3 pounds of white granulated sugar.
- Bring this mixture to a boil in a large stainless steel pot, and boil gently for one hour, skimming off any foam that appears.
- Clarify the mixture by whipping 2–3 egg whites and stirring them through the hot liquid, then strain through fine muslin.
- Allow the mixture to cool until just warm, then add a small amount (about 0.18 ounce) of active dry yeast.
- Cover the vessel and allow the mixture to ferment, stirring daily for around two weeks.
- Once the bubbling slows, siphon the wine into a clean fermentation vessel, leaving the sediment behind.
- If desired, add 9 ounces of chopped Malaga (or sultana) raisins per 1 gallon at this stage.
- Seal and let the wine mature for 10–12 months in a cool dark place before enjoying.
Estimated Calories
215 per serving
Cooking Estimates
You’ll spend about 15 minutes preparing the ingredients and workspace for this birch wine. The cooking step (boiling and clarifying) takes about 1 hour total. The calories per 250 ml serving are estimated based on the sugar used. This recipe yields about 16 servings (4 liters).
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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