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.)
Some wanted a recipe for Potato Wine
- here it is from the 1900 Cook
book - courtesy of the Women in Yorkshire! - From Ann Scott:
From: Mrs. Annie Mattock. Keighley.
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 wont matter if the tops fly off!
From Anne Garrison
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 dont
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
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