Recipe Manuscript

To Make Cold Wine For Summer

Name: To Make Cold Wine For Summer
Prep time: PTPT20M
Cook time: PTPT10M
Yield: 24
Cuisine: European
Ingredients: 1 liter spring water; 900 grams white granulated sugar; Juice of 6–8 lemons (or substitute with raspberry or red currant juice for variation); 6 liters dry white wine (divided: 4 liters first, then 2 liters)

1725

From the treasured pages of Receipt book of Dorothy Stone

Written by Dorothy Stone

Culinary Enlightenment (1700 - 1800)European Beginner Drink

Original Recipe • 1725

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Make Cold Wine For Summer

"Take 1/4 Gallon of Spring Water, Boyle it a little with two pound of Sugar, Scum it; take it of the fire, when it is cold Squeeze in 6 or 8 Lemons; Put in one Gall: Let it stand 2 or 3 days, than put to it half as much white wine as Liquar, so Bottle it, and Drink it when it hath stood a week or fortnight; you may put into some of it the Juice of Rasberrys or Currans instead of Juice of Lemons."

Note on the Original Text

The recipe is written in the direct, conversational improvised style typical of early 18th-century manuscripts—expect imprecise measurements and instructions like 'take it off the fire' and 'put to it half as much wine as Liquar.' Spelling reflects early modern English conventions: 'Boyle' for 'boil', 'Scum' as a verb for skimming, 'Liquar' for 'liquor' (the sweetened, flavored base). Instructions are compact yet rely on the reader's kitchen know-how and a degree of intuitive judgment, which was common for household recipe books of the era.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Dorothy Stone - Click to view recipe in book

Title

Receipt book of Dorothy Stone (1725)

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

Writer

Dorothy Stone

Era

1725

Publisher

Unknown

Background

Step into the delicious world of early 18th-century kitchens with Dorothy Stone, where classic recipes and culinary curiosities await. Expect a charming medley of hearty fare, sweet treats, and the tasteful secrets of a bygone era.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This summery 'cold wine' recipe comes from Dorothy Stone, active around 1725, at a time when homemade, fruit-based punches and cordials were all the rage among the British gentry. Recipes like this would have served as both a cooling refreshment and a display of hospitality at garden gatherings. Lemons and sugar were still luxury items, signifying a certain social status, while the combination with white wine created a proto-sangria or lemonade-wine hybrid enjoyed long before commercial soft drinks had arrived. The flexibility to use local fruits like currants or raspberries reflects the resourcefulness of 18th-century cooks and the desire to take advantage of seasonal abundance.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, this recipe would have required a large copper or iron pan for boiling water and sugar, a wooden spoon for stirring, linen cloths for straining and skimming, and stoneware jars or glass demijohns for maceration and storage. Lemons would be squeezed by hand, and the final beverage would be decanted into corked glass bottles, which were stored in cool cellars or ice-houses to mature.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

10 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

1 quart spring water
2 pounds white granulated sugar
Juice of 6–8 lemons (or substitute with raspberry or red currant juice for variation)
7 quarts dry white wine (divided: 5 quarts first, then 2 quarts)

Instructions

Begin by boiling 1 quart of fresh spring water with 2 pounds of white granulated sugar.
Skim off any foam that rises to the surface.
Remove from heat and allow to cool completely.
Once cooled, squeeze in the juice of 6 to 8 fresh lemons, straining out any seeds or pulp for clarity.
Add 1 gallon plus 1 pint (5 quarts) of good quality white wine and stir well.
Allow this mixture to stand for 2 to 3 days in a cool place, covered but not sealed completely.
After this period, add an additional 2 quarts of white wine (for a total of 1.75 gallons or 7 quarts).
Bottle the mixture tightly and let it mature in a cool, dark place for at least 1 to 2 weeks before drinking.
For a variation, replace the lemon juice partly or entirely with fresh raspberry or currant juice for a delightfully fruity version.

Estimated Calories

230 per serving

Cooking Estimates

You will spend time boiling water and sugar, letting the mixture cool, and juicing the lemons. After that, you combine everything and let it sit. Most of the waiting time is for the mixture to develop its flavors. The calorie count is based on a standard wine-based punch 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.