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Dandelion Wine
From The home cook book, 1905
Serves 13
Presented as published in 1905. 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
Nutrition per serving
632Calories
6 gProtein
153 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories632 kcal
Protein5.9 g
Carbohydrates153 g
Fiber3.8 g
Sugars105 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium665 mg
Potassium172 mg
Calcium204 mg
Iron20 mg
Magnesium29 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A39 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6 mg
Folate153 mcg
Choline8.3 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 212. The excerpt below is the record exactly as published.
DANDELION WINE Put four quarts of dandelion flowers in a jar, pour over them a gallon of boiling water, cover, and let stand for three days. Then put over the fire, add the juice and grated yel- low of the peel of three oranges and one lemon. Simmer all together fifteen minutes. Strain through a thin bag and pour over three pounds of sugar in an earthen crock. When lukewarm, add three tablespoons of yeast
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