The Best Apricok Wine
From the treasured pages of The Lady Grace Castleton's booke of receipts
Written by Grace Saunderson, Viscountess Castleton
The Best Apricok Wine
"Geather ym when they are full ripe wipe ym clean & pick out all ye spots & ye stons & ye stalks, quarter ym & put ym in a earthen pot with as much watter as will cover ym or some thing more, set it into a kettle of boyling watter & when yu think ym throw hot take it out of ye kettle & put in as much double refind suger as yu think convenient to sweeten it ye better it will keep let it stand close coverd 4 days yn draine it throw a hair sive into a earthen vessell & let it stand 3 or 4 days more yn run it throw a flannell & bottle it when it has bine 6 or 8 days in bottels if not clear rune it 3 or 4 time more throw flannell a gaine & if it has any seniment clear it into fresh botles & cork it well"
Note on the Original Text
The recipe is written in an early modern English script, bearing characteristic spelling (e.g., 'ym' for 'them', 'watter' for 'water', 'suger' for 'sugar') and lacks precise measurements, relying instead on the cook's judgement. Directions were given as a sequence of actions, assuming familiarity with preservation and clarification techniques now uncommon in modern home kitchens. The focus was as much on process as on ingredients, echoing the expectant trust in the cook’s intuition and experience.
Title
The Lady Grace Castleton's booke of receipts (1650)
You can also click the book image above to peruse the original tome
Writer
Grace Saunderson, Viscountess Castleton
Era
1650
Publisher
Unknown
Background
A delightful voyage into 17th-century English kitchens, this collection reveals the refined tastes and culinary secrets of the aristocracy, serving up a sumptuous array of period recipes and gracious domestic wisdom.
Kindly made available by
Folger Shakespeare Library
This recipe is drawn from a 17th-century English manuscript attributed to Grace Saunderson, Viscountess Castleton, who died in 1667. During this time, country housewives and gentlewomen compiled handwritten books filled with seasonal recipes for food and drink—a practice both practical and social. Home wine and cordial making was commonplace, making use of garden produce and imported sugar, which was becoming increasingly available thanks to colonial trade. Apricot wine like this was both a luxury and a sign of ingenuity, capturing the fleeting ripeness of early summer fruit for enjoyment year-round.
In its day, this recipe would have employed a large earthenware pot to hold the apricots and water, and a robust kettle for gently heating via a water bath—akin to a modern double boiler technique. Strainers made from linen, hair sieves, or fine flannel were essential for clarifying the wine. Bottling was done in glass or stoneware bottles, corked and often sealed with wax for storage.
Prep Time
40 mins
Cook Time
30 mins
Servings
6
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
- 2.2 lb ripe apricots (stones and blemishes removed)
- 5 1/2–6 1/3 cups water
- 10 1/2–14 oz caster sugar (can substitute with superfine sugar if available)
- Sterilized flannel, muslin, or cheesecloth
Instructions
- To make this historic apricot wine, start by selecting fully ripe apricots, about 2.2 lb, washing and drying them carefully.
- Remove all blemishes, stones, and stems, then quarter the fruit.
- Place the apricots in a large, heatproof ceramic or glass bowl.
- Pour over enough water (about 5 1/2–6 1/3 cups) to just cover them—add a little extra if needed.
- Set this bowl into a larger pot or saucepan of simmering water to gently heat the apricots without boiling directly (a double boiler method).
- When the apricots are well heated through but not cooked to mush, remove them from the hot water bath.
- Stir in 10 1/2–14 oz of double-refined (superfine or caster) sugar, or to taste, ensuring it dissolves.
- Cover the bowl tightly and let it stand at room temperature for four days.
- Then, strain the liquid through a fine mesh sieve lined with muslin or cheesecloth into a clean ceramic or glass vessel.
- Allow it to rest another three to four days, then strain through a flannel cloth into sterilised bottles.
- After bottling, check after 6–8 days; if sediment forms or the wine is not clear, strain through clean flannel again and rebottle as needed.
- Cork bottles well once clear.
Estimated Calories
120 per serving
Cooking Estimates
Making this apricot wine takes a bit of time but is mostly waiting. You gently heat the apricots in under an hour, then let the mixture sit for several days to develop flavor and ferment. There isn't much active work after the first step, just periodic straining and bottling.
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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