Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dandelion | not in our table | 0 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four quarts of dandelion blossoms
- four quarts water
- four pounds sugar
- two lemons sliced
- two oranges sliced
- one cake yeast
Directions
DANDELION WINE — Four quarts of dandelion blossoms, four quarts water, four pounds sugar, two lemons sliced, two oranges sliced, one cake yeast. Mix blossoms, lemons, oranges, sugar together and pour over them the boiling water. Let stand until lukewarm, add the yeast cake crumbled. Let all stand twenty-four hours. Strain and put into a two-gallon jar. When fermentation ceases, strain through a cheesecloth and bottle.