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Cowslip Wine

A fermented beverage made from cowslip flowers, citrus rinds, sugar, yeast, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Cowslip Wine

Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Cowslip Wine

Ingredients

Directions

Make the liquor

  1. Boil the sugar and water together for 30 minutes, removing all the scum as it rises.

  2. Pour the boiling mixture over the strained orange and lemon rinds and juices.

Ferment

  1. When the mixture is warm, add the cowslip flowers and the yeast.

  2. Let it ferment for 3 to 4 days.

  3. Transfer everything to a cask and add the brandy.

  4. Let it sit for 2 months before bottling.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Orange + brandytop 15% of all pairs
    Smell alikelow
    Cooked together2,706 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Sugar + orangetop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Feeds the yeast and becomes alcohol, giving the wine its body and sweetness.
Cowslip flowers
Provide the floral aroma and flavour that define this wine.
Brewers' yeast
Ferments the sugar into alcohol and carbon dioxide.
Brandy
Raises the alcohol content, which helps stabilise the wine and preserve it.
Seville orange
Adds acidity and aromatic citrus oils to balance the sweetness.

The step that matters

Removing the scum while boiling the sugar and water. Scum is made of impurities and proteins that rise as the sugar syrup heats. Skimming it as it forms leaves a clearer, cleaner-tasting liquor for fermentation.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, orange, brandy):

  1. Vanillafits better
  2. Apricotfits better
  3. Figfits about as well
  4. Lemonthe original

Fit is the average pairing score against sugar, orange, brandy. Candidates are from the same food group and used in at least 100 recipes.

“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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