Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 gallon of cowslip pips
- 4-1/2 gallons of wine allow 1 bottle of brandy
- 9 gallons of wine 3 tablespoonfuls of good fresh brewers' yeast
- 3 tablespoonfuls of good fresh brewers' yeast
- 3 lbs
- 2 lemons
- 1 seville orange
- 1 bottle of brandy
Directions
1817. INGREDIENTS.--To every gallon of water allow 3 lbs. of lump sugar, the rind of 2 lemons, the juice of 1, the rind and juice of 1 Seville orange, 1 gallon of cowslip pips. To every 4-1/2 gallons of wine allow 1 bottle of brandy.
_Mode_.--Boil the sugar and water together for 1/2 hour, carefully removing all the scum as it rises. Pour this boiling liquor on the orange and lemon-rinds, and the juice, which should be strained; when milk-warm, add the cowslip pips or flowers, picked from the stalks and seeds; and to 9 gallons of wine 3 tablespoonfuls of good fresh brewers' yeast. Let it ferment 3 or 4 days; then put all together in a cask with the brandy, and let it remain for 2 months, when bottle it off for use.
_Time_.--To be boiled 1/2 hour; to ferment 3 or 4 days; to remain in the cask 2 months.
_Average cost_, exclusive of the cowslips, which may be picked in the fields, 2s. 9d. per gallon.
_Seasonable_.--Make this in April or May.