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Drink

Wines and Compounds

A fermented beverage made from water, balm, yeast, and lemon rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Wines and Compounds

Ingredients

Directions

Make the infusion

  1. Boil water and scum it.

  2. Add balm and boil for 15 minutes.

  3. Strain the mixture and cool it.

Ferment and age

  1. Add yeast and let it stand for 2 days.

  2. Add the rind and peels of 2 lemons.

  3. Transfer to a barrel and let it stand for 6 to 8 months.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Balm
Gives the wine its herbal aroma and flavour.
Yeast
Ferments the liquid, turning its sugars into alcohol and carbon dioxide.
Lemon rind and peels
Adds citrus aroma and oils that brighten the flavour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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