Parsnip Wine.

Star (Christchurch), Volume LXVI, Issue 20283, 18 April 1934, Page 10

Parsnip Wine.

To-day's Recipe

(Requested by “Subscriber.”) THE following recipe for parsnip wine has been kindly forwarded by 8.E.N., Timaru, who says that the recipe is 200 years old and that the wine has been made from it every year:—

For each gallon, allow 1 gallon of water, 41b of parsnips, 31b sugar, loz hops, 1 lemon and 1 orange. Scrub, wash and cut into quarters the unpeeled parsnips, put into copper with the water, oranges and lemons, cut into slices, also the hops tied in a piece of muslin. Leave lid off copper, as you must allow the essential oil of the parsnips to escape, or the llavour of the wine will be spcilt. Simmer gently until parsnips are tender, but not broken. Then lift out carefully and strain wine into tub or tins. Dissolve the sugar in it at once, then allow the liquor to become blocd-warm. Now make a piece of dry toast, put 1 tablespoonful of yeast on it, and place on top of w’ine; allow it to ferment for 36 hours, then skim and strain into your cask. Do not cork, but.as soon as no hissing sound can be heard, which means that fermentation has ceased, cork tightly, store in a cocl, dry place for at least six months, then if liked bottle off. Twelve-months-old parsnip wine is equal to the best brandy. Tested recipes were also forwarded by Mrs M B . Spreydon, A.E., Hals well. and E.R., Linwo.cd, to whom the Lady Editor expresses her thanks.