Recipe Manuscript

Frontiniack Wine

Name: Frontiniack Wine
Prep time: PTPT45M
Cook time: PTPT1H
Yield: 140
Cuisine: European
Ingredients: 23 liters water; 5.5 kilograms white granulated sugar; 2.7 kilograms seedless raisins (preferably dark and of high quality, such as Muscat raisins); 1.75 liters loosely packed elderflowers (or about 125-150 grams fresh; dried can be substituted: 40-50 grams); 90 ml lemon syrup (can be made with equal parts lemon juice and sugar); 60 ml active ale or bread yeast; 14 grams isinglass (if unavailable, use unflavored gelatin or a commercial wine fining agent)

1610

From the treasured pages of Receipt book of Sarah Longe

Written by Sarah Longe

Renaissance (1400 - 1700)European Intermediate Drink

Original Recipe • 1610

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Frontiniack Wine

"Six gallons of water and 12 pounds of white Dry Sugar and Six pounds of the Best raisons of the Sun Cut them Small boil them together One hour and Strain these through a hair Seive. Take of the Flowers of Elders when they are falling half a Peck put them In the Liquor when its almost Cold the Next day put In Six Spoonfulls of Syrup of Lemons and four Spoonfulls of ale yest And Two Days After Strain it Into the Vessell keep it filling up three or four Days Stop it up and if you Let it Stand Till march In the Vessell it will be Stronger Put In half an Ounce of Isingglass"

Note on the Original Text

Like many 17th-century recipes, this is written as a continuous instruction rather than a list of steps, and presumes familiarity with tasks like boiling, straining, and fermenting. Measurements such as 'peck' or 'spoonfuls' were approximate, so results could vary. Spelling was not standardized: 'raisons' means 'raisins'; 'Isingglass' was a common clarifying agent from fish bladders. Instructions like 'keep it filling up' refer to topping up the fermenter to prevent oxidation. The language is a direct mix of commands and notes, typical of early manuscript cookery books aimed at household managers rather than beginners.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Sarah Longe - Click to view recipe in book

Title

Receipt book of Sarah Longe (1610)

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

Writer

Sarah Longe

Era

1610

Publisher

Unknown

Background

A delightful glimpse into early 17th-century kitchens, this collection by Sarah Longe whisks readers through ancestral recipes, cooking tips, and the seasonings that graced the tables of Jacobean England. Prepare to savor the tastes and traditions of times gone by.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe originates from Sarah Longe's manuscript, dated around 1610. Wine such as this was often homemade by women in gentry households for medicinal and celebratory use. 'Frontiniack' refers to the Frontignac or Muscat grape, prized for its intense aroma, but here the flavor is approximated with raisins and elderflowers due to the unavailability of imported grapes in England. Such recipes exemplify early modern English ingenuity, working with local and imported ingredients. Homemade wines carried flavors of the countryside and household skill, coming before the era of commercial bottling and distribution.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back then, large copper or iron cauldrons or kettles were placed over open hearth fires for boiling. Straining was done with hair sieves or coarse cloth (sometimes made from horsehair). Fermentation happened in wooden barrels or earthenware jars, sometimes with cloth covers or loosely fitted stoppers. A wooden spoon, stoneware jugs, and a funnel would all play supporting roles.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

45 mins

Cook Time

1 hr

Servings

140

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 water
12 pounds white granulated sugar
6 pounds seedless raisins (preferably dark and of high quality, such as Muscat raisins)
3 pints loosely packed elderflowers (or about 4.5-5.5 ounces fresh; dried can be substituted: 1.5-1.75 ounces)
3 fluid ounces lemon syrup (can be made with equal parts lemon juice and sugar)
2 fluid ounces active ale or bread yeast
1/2 ounce isinglass (if unavailable, use unflavored gelatin or a commercial wine fining agent)

Instructions

To make Frontiniack (Muscat) wine using this 17th-century method, begin by combining 6 gallons of water with 12 pounds of white granulated sugar and 6 pounds of top-quality raisins (such as Sun-Maid or similar), chopped finely.
Bring this mixture to a boil in a very large pot, boiling gently for 1 hour.
Strain the liquid through a fine-mesh sieve or cheesecloth.
When the liquid has cooled to just warm, add approximately 3 pints (about half a peck) of fresh elderflowers, picked when the blossoms begin to fall.
Allow the flowers to steep overnight.
The next day, stir in 6 tablespoons (3 fluid ounces) of lemon syrup (or 3 fluid ounces homemade syrup of sugar and lemon juice), and add 4 tablespoons (2 fluid ounces) of active ale or bread yeast.
Ferment for two days, then strain out the solids and pour the liquid into a clean fermentation vessel or carboy, leaving room at the top for expansion, topping up daily for 3 or 4 days as fermentation settles down.
Seal the vessel with an airlock and allow the wine to ferment until March (about 4-6 months) for strength.
Add 1/2 ounce (14 grams) of isinglass (or a modern gelatin fining agent) to clarify before bottling.

Estimated Calories

140 per serving

Cooking Estimates

It takes about 1 hour to cook the raisin and sugar mixture, plus time to prep the ingredients and chop raisins. Expect to spend about 45 minutes on prep. This recipe gives approximately 28 bottles (750ml each), which is about 140 servings of 150ml. Each serving is around 140 calories.

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.