Recipe: To Make Cowslip Wine

Take ten gallons of water, when it is almost at boiling, add to it twenty one pounds of fine powder sugar, let it boil half an hour, and skim it very clean; when it is boiled put it in a tub, let it stand till you think it cold to set on the yeast; take a poringer of new yeast off the fat, and put to it a few cowslips; when you put on the yeast, put in a few every time it is stirred, till all the cowslips be in, which must be six pecks, and let it work three or four days; add to it six lemons, cut off the peel, and the insides put into your barrel, then add to it a pint of brandy; when you think it has done working, close up your vessel, let it stand a month, and then bottle it; you may let your cowslips lie a week or ten days to dry before you make your Wine, for it makes it much finer; you may put in a pint of white Wine that is good, instead of the brandy.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss