Dandelion Wine

Ingredients

• Pour one gallon of boiling water
• over one gallon of blossoms
• Take one pound sugar
• one lemon
• three oranges
• add two tablespoons yeast
• or one-half cake compressed yeast

Method

1. 1

   Pour one gallon of boiling water over one gallon of blossoms.

2. 2

   Let stand three days.

3. 3

   Take one pound sugar to each quart of juice, one lemon, three oranges to one gallon juice.

4. 4

   Boil the liquid of flowers and rinds of lemon and oranges for fifteen minutes.

5. 5

   Strain, then add lemon and oranges sliced.

6. 6

   When lukewarm, add two tablespoons yeast or one-half cake compressed yeast.

7. 7

   Let stand one week.

8. 8

   Strain again and settle, then bottle.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 127. The excerpt below is the record exactly as published.

DANDELION WINE. Miss Anna R. Glenn. Pour one gallon of boiling water over one gallon of blossoms. Let stand three days. Take one pound sugar to each quart of juice, one lemon, three oranges to one gallon juice. Take the liquid of flowers and rinds of lemon and oranges and boil fifteen minutes. Strain, then add lemon and oranges sliced. When lukewarm add two tablespoons yeast or one-half cake compressed yeast

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