Today I continue with Rowan Wine.
Oddly, the only recipe for Rowan Wine that I have been able to locate in an old cookbook comes from 1902. The second edition of The “Queen” Cookery Books, no. 3 Pickles and Preserves by S. Beatty-Pownall, has Rowan Wine and Rowan Whiskey.
Gather the rowan berries when they are ripe, on a dry day, and put them into the mash tub with just enough boiling water to cover them. Let it all stand, covered, for three days, then draw off the liquid without disturbing the crust, into a pan, then add to it 1lb. of the best cane loaf sugar, or sugar candy crushed small, for each gallon of the rowan liquor, and stir it well together until thoroughly dissolved, when it must be poured into a cask and left to work for a week, keeping the cask well filled up all the time (this is a most important point and one that applies to every form of home-made wine); when it ceases to work, and is perfectly still, bung it down tightly and let it stand for six months when it will be fit to bottle. (84)
This recipe is similar to many wine recipes I have seen in manuscript cookery books from the 18th and 19th centuries. I have never seen a recipe for Rowan wine or jelly in any of those books.
I plan to look for more of this history of Rowan wine and beer in future posts, but today I must go back to grading!