Parsnip Wine
From Choice cookery, 1888
Take care not to disturb sediment.
Presented as published in 1888. 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 Choice cookery (1888) by H. M. Young, page 47. The excerpt below is the record exactly as published.
PARSNIP WINE. 4 lbs, parsnips I 4 lbs. sugar J uice of two oranges | 1 gallon water Juice of one lemon | 1 oz. whole ginger Wash the parsnips, but do not peel them, cut in sfices, put into a pan with the ginger and half the water, boil until tender, strain over the sugar, add the remainder of the water, and the orange and lemon juice ; allow this to stand overnight, then add a round of toast with one teacupful of yeast
Cook this with the app: pantry check, scaling, and the assistant.