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Carrie L. Wirts cookbook, 1917-1920
Item 7
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Dandelion wine 1 good quart of dandelions 3 qts of boiling water let stand 24 hours tight cover 3 oranges 2 lemons peel oranges very thin keep peeling take off all the white pulp throw away the [pulk?] cut oranges and lemons up cover with 1 qt boiling water and the peeling of the oranges cover tight let stand 24 hours, 3 1/4 lbs of sugar cover with 1 1/2 pts of warm water let dissolve then add
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Dandelion wine 1 good quart of dandelions 3 qts of boiling water let stand 24 hours tight cover 3 oranges 2 lemons peel oranges very thin keep peeling take off all the white pulp throw away the [pulk?] cut oranges and lemons up cover with 1 qt boiling water and the peeling of the oranges cover tight let stand 24 hours, 3 1/4 lbs of sugar cover with 1 1/2 pts of warm water let dissolve then add
Szathmary Culinary Manuscripts and Cookbooks
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