Dandelion Wine

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Time
Cook: 30 min Total: 30 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Put into a tub four quarts of the yellow petals of the dandelion, and pour on to it a gallon of water that has been boiled and then allowed to cool till only just warm; stir it well together, then cover with a doubled blanket and let it stand for three days, stirring it every now and then.
  2. Strain off the flowers.
  3. Boil the liquid for half an hour with the thinly pared rinds of one lemon and one orange, with a little piece of bruised ginger, and 31/2lb. of sugar to each gallon.
  4. Add the pulp of the lemons, sliced, to the boiling liquid.
  5. When cool, ferment with a slice of toast spread with yeast.
  6. Let it stand for two or three days, then draw off as before into a cask.
  7. Let it stand for two months, and then bottle.
Original Text
Dandelion Wine.—Put into a tub four quarts of the yellow petals of the dandelion, and pour on to it a gallon of water that has been boiled and then allowed to cool till only just warm; stir it well together, then cover with a doubled blanket and let it stand for three days, stirring it every now and then. Now strain off the flowers, boil the liquid for half an hour with the thinly pared rinds of one lemon and one orange, with a little piece of bruised ginger, and 3½lb. of sugar to each gallon. Add the pulp of the lemons, sliced, to the boiling liquid, and when cool ferment with a slice of toast spread with yeast. Let it stand for two or three days, then draw off as before into a cask; let it stand for two months, and then bottle. (This wine is said to be excellent for liver complaints.)
Notes
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