I was going through old cookbooks the other day and saw a recipe for Dandelion wine. I found it in a 1942 cookbook titled “Dishes Mother Used to Make” edited by the Culinary Arts Institute and published by Consolidated Book Publishers, Inc., Chicago.
As I leafed through the book it brought back memories of reading Ray Bradbury stories when I was a teenager in the mid-60’s. Dandelion Wine is the name of Bradbury’s semi-autobiographical recollection of a magical small town summer in 1928…but that is another story for another time.
Here’s the Culinary Arts Institute recipe for Dandelion wine. Though you might enjoy it. Why not make some this summer?
4 quarts dandelion flowers
4 quarts boiling water
1 cake yeast
3 pounds sugar
3 oranges (diced)
3 lemons (diced)
Select fresh flowers being careful all the stems have been removed. Pour boiling water over flowers and let stand 3 days. Strain, add remaining ingredients and let stand 3 weeks until fermented. Strain, bottle and seal. Makes 8 pints.