Dandelion Wine

Ingredients

• Put into a tub four quarts of the yellow petals of the dandelion
• pour on to it a gallon of water that has been boiled and then allowed to cool
• boil the liquid for half an hour with the thinly pared rinds of one lemon
• and one orange
• with a little piece of bruised ginger
• and 3|lb. of sugar to each gallon
• ferment with a slice of toast spread with yeast

Method

1. 1

   Put the dandelion petals in a tub, pour on boiled water, stir, cover, and let stand for three days.

2. 2

   Strain off flowers, boil liquid with lemon and orange rinds, ginger, and sugar.

3. 3

   Add lemon pulp, cool, and ferment with yeast on toast.

4. 4

   After two to three days, draw off into a cask, let stand for two months, then bottle.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 38. The excerpt below is the record exactly as published.

Dandelion Wine. — Put into a tub four quarts of the yellow petals of the dandelion, and pour on to it a gallon of water that has been boiled and then allowed to cool till only just warm; stir it well together, then cover with a doubled blanket and let it stand for three days, stirring it every now and then. Now strain off the flowers, boil the liquid for half an hour with the thinly pared rinds of^ one lemon and one orange, with a little piece of bruised ginger, and 3|lb. of sugar to each gallon. Add the pulp of the lemons, sliced, to the boiling liquid, and when cool ferment with a slice of toast spread with yeast

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