Coltsfoot Wine
From The encyclopædia of practical cookery, 1890
Serves 20
Care must be taken not to disturb the sediment when drawing off into small bottles.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 454. The excerpt below is the record exactly as published.
Coltsfoot Wine. — Gather sufficient of the Coltsfoot flower to fill a gallon measure, and dry it for three or four days in the sun ; then put it in a vessel, and pour over 2galls. of boiling water, mixing in 81b. of sugar
Cook this with the app: pantry check, scaling, and the assistant.