Dandelion Beer

Ingredients

• three quarts of freshly gathered dandelion blossoms
• a gallon of boiling water
• 31b. of sugar
• the rinds of two sweet oranges
• two lemons, very thinly pared
• a toast spread with yeast
• a lump or two of sugar to each bottle

Method

1. 1

   Put dandelion blossoms in a crock and pour boiling water over them.

2. 2

   Let stand uncovered overnight.

3. 3

   Strain the liquor and boil with sugar for half an hour.

4. 4

   Add the rinds of bruised oranges and lemons, then add a toast spread with yeast when milk warm.

5. 5

   Let it stand for 7 to 10 days before bottling, adding sugar to each bottle.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 44. The excerpt below is the record exactly as published.

dandelion beer is seldom seen nowadays, being usually replaced by the follow- ing, which is still very popular in the country. Put into a crock three quarts of freshly gathered dande- lion blossoms, and pour over them a gallon of boiling water; let this stand all night uncovered. Next day LIQUEURS, WINES, &c. 89 strain off the liquor, and boil it with 31b. of sugar for half an hour, then add to it the rinds of two sweet oranges and two lemons, very thinly pared, quite free from all white pith, and previously well bruised, and when milk warm add a toast spread with yeast. Let it stand seven to ten days before putting it into a cask, then bottle in three months, adding a lump or two of sugar to each bottle

Cook this with the app: pantry check, scaling, and the assistant.