Wines

Yorkshire Beetroot Wine Elderflower Champagne Recipe2
Champagne Cup Turnip Wine
Potato Wine Black or White Elderberry Wine
Elderflower Champagne Recipe1  
Elderflower Cordial  

 

YORKSHIRE BEETROOT WINE: (From Barnsley, Yks.)

sent in by Mrs. Terry, Barnsley.


CHAMPAGNE CUP:

1 bottle of champagne
2 bottles soda water
Few strips lemon rind
1/2 teasp. Maraschino
1 liqueur glass brandy
1 teasp. sugar (optional)
 
Chill champagne and soda water for 1 hour.
When ready to serve, put strips of lemon rind in large glass jug, add Maraschino and brandy,
pour in champagne and soda water; serve at once.
If sugar is added it should be stirred in gradually.

POTATO WINE:

Some wanted a recipe for Potato Wine - here it is from the 1900 Cook
book - courtesy of the Women in Yorkshire! - From Ann Scott:

Wash well but do not peel 1/2 gallon small potatoes.
Put them into a pan with 1 gallon of water.
Bring to boil for 5 min (If any longer the potatoes might burst and make wine cloudy)
Have ready a stone jar or bowl.
Put into the jar 3 lb Demerara sugar, the rind of 2 sliced lemons.
Strain over this through a sieve the boiled liquor from the potatoes, stir the dissolved sugar, and return to pan.
A piece of bruised ginger may be added if liked.
Boil for 1/2 hour then strain into bowl and when cold bottle, add about a couple of raisins to each bottle.
Cork lightly.
This wine is delicious if kept over 12 months.

From: Mrs. Annie Mattock. Keighley.

[Hope you enjoy your wine - if you can keep it for 12 months! Ann, UK.]


ELDERFLOWER CHAMPAGNE Recipe 1

2 large heads of Elderflower – I would probably put a few more in
1pound sugar (some recipes say 1pound 8 ounces)
juice and rind of a lemon
2 tablespoons of white vinegar
1 gallon of cold water

leave for 24 hours strain and bottle
Cork tightly – it will be ready to drink in about a fortnight

Make sure that you have enough bottles to put it in it is better to use glass bottles with corks rather than screw tops. Pressure can build up so store the bottles somewhere where it won’t matter if the tops fly off!


From Anne Garrison


ELDERFLOWER CORDIAL

20 Elderflower heads
2Kg/4 lb. sugar
80g (2¾ oz) citric acid
2 lemons grated & sliced
1.2 litres(2 pints) boiling water

1. Shake 20 Elderflower heads free of insects.
2. Stir 2 kg(4 LB) sugar into 1 litre 200 ml(2 pt) boiling water
3. Add 80g (2 3/4 oz) Citric Acid, grated rind of 2 lemons and then the 2 lemons
sliced.
4. Pour into a bowl, add the elderflower heads and leave overnight covered with
clingfilm.
5. Sieve out the flowers, pour the syrup through a jelly bag to clarify and bottle. I don’t
bother with the jelly bag, I put it through a coffee filter paper in a funnel.
6. Dilute one part of the syrup with 8 parts of sparkling water or mixed Gin and soda
water. Use to flavour Gooseberry dishes.


From Anne Garrison


Elderflower Champagne Recipe 2


2 tablespoons of White Wine
1 and a half pounds of sugar
1 gallon of cold water
2 lemons
4 heads of Elderflowers

Put all the ingredients into a large bowl except the lemons
Squeeze the lemons into a bowl and quarter them add to other ingredients.
Stand for twenty four hours stirring occasionally.
Strain and bottle into screw top bottles.
The champagne will be ready for drinking in a few days.
From Tradtional Yorkshire Recipes
Collected by Mrs Appleby.

Gillian Nixon



TURNIP WINE

TURNIP WINE From Judidth Lyon


Take a large number of turnips, pare and slice them; then place in a cider-press, and obtain all the juice you can. To every gallon of juice add three pounds of lump sugar, and half a pint of brandy, pour the liquor into a cask, and when it has done working, bung it close for three months, and draw off into another cask. When it is fine, bottle
and cork well.


BLACK OR WHITE ELDERBERRY WINE


Gather the berries ripe and dry, pick them, bruise them with your hands, and strain them. Set the liquor by in glazed earthen vessels for twelve hours, to settle; put to every pint of juice a pint and a half of water, and to every gallon of this liquor three pounds of good moist sugar; set in a kettle over the fire, and when it is ready to boil, clarify it with the white of four or five eggs; let it boil one hour, and when it is almost cold, work it with strong ale yeast, and turn it, filling up the vessel from time to time with the same liquor, saved on purpose, as it sinks by working. In a month's time, if the vessel holds about eight gallons, it will be fine and fit to bottle, and after bottling, will be fit to drink in twelve months.
Hope you can see straight after tasting this.

Judith LYON