Dandelion Wine
From Purity flour cookbook, 1917
This is an excellent tonic.
Presented as published in 1917. 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
10243Calories
76 gProtein
2524 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories10243 kcal
Protein76 g
Carbohydrates2524 g
Fiber70 g
Sugars1887 g
Total Fat27 g
Saturated Fat3.2 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat7.6 g
Cholesterol0 mg
Sodium8625 mg
Potassium2815 mg
Calcium2786 mg
Iron257 mg
Magnesium331 mg
Phosphorus781 mg
Zinc5.7 mg
Copper0.6 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C489 mg
Vitamin A81 mcg
Vitamin E2 mg
Vitamin K0.1 mcg
Vitamin B61.9 mg
Vitamin B120 mcg
Thiamin (B1)8.2 mg
Riboflavin (B2)6.2 mg
Niacin (B3)73 mg
Folate1696 mcg
Choline175 mg
Caffeine0 mg
Water3878 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 85. The excerpt below is the record exactly as published.
DANDELION WINE Four quarts of yellow blossoms, pour over them 4 quarts boiling water, allow to stand 3 days, then add the yellow rinds of 2 lemons and yellow rinds of 4 oranges. Boil 15 minutes and strain. When lukewarm add the pulp of oranges and lemons, removing seeds and white membrane, 4 pounds granulated sugar, 2 tablespoons yeast, or ^ yeast cake
Cook this with the app: pantry check, scaling, and the assistant.