Dandelion Wine
From Cassell's dictionary of cookery, 1892
Serves 14
Said to help with liver complaints.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 463. The excerpt below is the record exactly as published.
Dandelion Wine.— Get four quarts of the yellow petals of the dandelion, and pour over them into a tub one gallon of warm water that has previously been boiled. Stir it well roimd, and cover with a blanket, to stand thieo days, during which time it should be stirred fre- quently. Strain ofl: the flowers from the liquid, and boil it for half an hour, with the rind of a lemon, the rind of an orange, a little ginger, and three and a half pounds of lump sugar
Cook this with the app: pantry check, scaling, and the assistant.