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Anne Bayne booke [of recipes] circa 1700
Page 153
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(153) To make Clove Gilliflower wine & marygold wine Take 9 gallons of water & 20 pound of sugar boile it well & skim it & power it hot upon a peck of cut gilliflowers & let it stand 24 houres then straine it & put it into a wine vessell that is fit for use. & let it stand a month. then bottle it of. if you make it of marrygolds you must have a peck of them instead of gilliflowers. sage & [borme?] wine is made the same way To pickle Clove gillyflowers or any sort of flowers. Take what quantity or vinegar you please & put in as many flowers as it will cover then keepe them for your use
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(153) To make Clove Gilliflower wine & marygold wine Take 9 gallons of water & 20 pound of sugar boile it well & skim it & power it hot upon a peck of cut gilliflowers & let it stand 24 houres then straine it & put it into a wine vessell that is fit for use. & let it stand a month. then bottle it of. if you make it of marrygolds you must have a peck of them instead of gilliflowers. sage & [borme?] wine is made the same way To pickle Clove gillyflowers or any sort of flowers. Take what quantity or vinegar you please & put in as many flowers as it will cover then keepe them for your use
Szathmary Culinary Manuscripts and Cookbooks
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