Mrs. Anthony Mitchell’s Dandelion Wine
“Oh, I don’t blame you . . . not a mite do I blame you. You’ve done your best and it sounds beautiful. What do I owe you?”
“Why… why… nothing, Mrs. Mitchell. I couldn’t think of such a thing.”
“Well, I thought likely you’d say that, so I brung you up a bottle of my dandelion wine. It sweetens the stomach if you’re ever bothered with gas. I’d have brung a bottle of my yarb tea, too, only I was afraid the doctor mightn’t approve. But if you’d like some and think you can smuggle it in unbeknownst to him you’ve only to say the word.”— Anne of Ingleside, ch.22
Ingredients
1 qt. dandelion blossoms
4 qt. water
1/2 c. tepid water
1 yeast cake
1 lb. seedless raisins
3 lb. (6 c.) sugar
1 lemon
1 orange
Directions
1. Measure a quart of the dandelion blossoms, but do not use any of the stems.
2. Put them into a large saucepan with the water and boil for 30 minutes.
3. Pour through a strainer, then strain through a cheesecloth into a large pan.
4. When cool, add the yeast cake, dissolved in the tepid water, raisins, sugar, lemon and orange, cut into small pieces (including the skins).
5. Stir it everyday for 2 weeks, then strain and let settle for a day.
6. Now strain carefully through cheesecloth until clean. Bottle and seal.
