I'm not sure that the margin on this is any better. If not, let me know and I will resend it with better margins!Sandy
* Exported from MasterCook *
Rhubarb Wine
Recipe By : Essie Clark (Clark Farm)
Serving Size : 85 Preparation Time :0:00
Categories : American Classics
Amount Measure Ingredient -- Preparation Method
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8 pounds rhubarb
8 quarts boiling water
6 pounds sugar
2 packages seeded raisins
4 each lemon -- sliced
4 each orange -- sliced
2 each yeast cake
Cut rhubarb into small pieces. Pour boiling water over it in large crock. Cover and let stand one week, stir well each day. At the end of the week, strain and to the liquid add the white sugar, raisins, lemons, oranges and the yeast cakes (crumbled in liquid). Let this stand until it stops working, approximately four weeks. Maybe less time if it is warm weather. Strain through several thickness of cheese cloth. Bottle, keep in cool place. "That is it." Essie Clark, June 1968
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NOTES : 3 ounce servings!
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