Dandelion Wine

Ingredients

• Four quarts of dandelion flowers
• 1 inch of whole ginger
• 4 quarts of boiling water
• 1 lemon rind
• 3 lbs. white sugar
• rind of 1 orange
• 4% cake of yeast

Method

1. 1

   Put petals of flowers in bowl, pour over them the boiling water, let bowl remain covered for three days.

2. 2

   Stir it frequently; strain liquid into preserving kettle, add the ginger, sugar and the rinds of lemon and orange (stripped of white pith and thinly sliced).

3. 3

   Boil gently for about half an hour.

4. 4

   Thin yeast with a little water and when mixture in kettle cools lukewarm add yeast.

5. 5

   Let stand for 2 days, let stand in jug or cask 6 weeks before bottling.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 28. The excerpt below is the record exactly as published.

DANDELION WINE. Four quarts of dandelion flowers, 1 inch of whole ginger, 4 quarts of boiling water, 1 lemon rind, 3 lbs. white sugar, rind of 1 © orange, 4% cake of yeast. Put petals of flowers in bowl, pour over them the _ boiling water, let bowl remain covered for three days. Stir it frequently ; and well. Strain liquid into preserving kettle, add the ginger, sugar and the ~— rinds of lemon and orange (stripped of white pith and thinly sliced). Boil gently for about half an hour. Thin yeast with a little water and when mixture in kettle cools lukewarm add yeast. Let stand for 2 days, let stand - in jug or cask 6 weeks before bottling. I have found dandelion wine pre- pared in this way will break up a cold quickly.—Mrs. H. L. Patterson, St. Jerome, Que. GRAPE JUICE. Ten pounds of grapes, 1 cup water, 3 pounds of white — sugar. Put grapes and water in kettle, heat until stone and pulp separate, then strain through jelly bag, add sugar and heat to boiling point and bottle tight. When serving use an equal quantity of water—Mrs. Wm. S. French, Grimsby, Ont. LEMONADE. Juice of 1 lemon, 2 tablespoonsful sugar, % cup water. Put sugar in cup, add water and stir until dissolved, add lemon juice and serve hot or cold as desired.—Mrs. W. S. Jones, Colborne, Ont. BEST SEPARATOR MADE, USING OURS 12 YEARS = Mr, Thos. H. Stanley, Charteris, Que., says:—We have been using the | Magnet for over 12 years and it is doing its work as good as ever. We think — at is the best machine made. Ky LEMONADE FOR THIRTY PEOPLE. Nine lemons, 3 oranges, 2 lbs. sugar, 1 gallon of water. Slice oranges and lemons, cover with sugar and let stand 12 hours. Mash with potato masher, add water, strain and serve with ice.—Mrs. J. K. Lowe, Lucknow, Ont. EGG LEMONADE. White of 1 egg, 1 glass of water, 1 tablespoon of sugar, juice of 1 lemon. Beat up egg until stiff, cut in lemon juice and add to the water in which sugar has been dissolved. A cooling pleasant drink. —Mrs. Tom Smith, Whitby, Ont. ORANGEADE. Juice of 1 lemon, rind of 1 orange

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