Dandelion Wine
From Waldensian cookery, 1957
Presented as published in 1957. 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
8080Calories
63 gProtein
1970 gCarbs
23 gFat
Full nutrition (32 nutrients)
Calories8080 kcal
Protein63 g
Carbohydrates1970 g
Fiber42 g
Sugars1362 g
Total Fat23 g
Saturated Fat3 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat7.2 g
Cholesterol0 mg
Sodium8620 mg
Potassium1506 mg
Calcium2539 mg
Iron257 mg
Magnesium295 mg
Phosphorus659 mg
Zinc3.5 mg
Copper0.1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C74 mg
Vitamin A256 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)5.5 mg
Riboflavin (B2)5.3 mg
Niacin (B3)65 mg
Folate1178 mcg
Choline98 mg
Water3325 g
As published
This recipe was extracted from Waldensian cookery (1957), page 2. The excerpt below is the record exactly as published.
DANDELION WINE 2 quarts Dandelion Flowers (pressed down) 4 quarts Boiling Water 3 pounds sugar 34 cake yeast
Cook this with the app: pantry check, scaling, and the assistant.