Parsnip Wine

From Aunt Daisy's Cookery Book 1953 (1953).

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A historical recipe

Aunt Daisy's Cookery Book 1953, by Aunt Daisy (Maud Basham) (1953).

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Wash parsnips.
Weigh out required quantity, cut into slices, boil until tender.
(Allow 1 gallon water to every 3 lb.
parsnips).
When cool enough, strain through muslin bag taking only a small portion at a time so as to get all the liquid out.
When this is done make up water to required amount (as some water boils away) add 3 lb.
sugar to each gallon of liquid.
When luke warm add a little compressed yeast (dissolved in luke warm water) ;
let work 3 weeks, stirring several times daily for the first week.
At the end of the third week strain, being careful not to disturb the sediment at the bottom.
Let stand again for another 3 or 4 days.
At this stage a day or two longer makes no difference.
Strain again as before.
Now put in keg, bung tightly, leave for 7 months.
(If not possessing a keg to mature wine in, be sure and work out thoroughly before corking up bottles, as wine matures through the wood, whereas if corked up tightly in bottles, it would be heady when opened.
There is no need to use isinglass for clearing, as all wines clear as they mature.