PARSNIP WINE
The following recipe for parsnip wine is said to be excellent and to resemble sherry if properly made: — Clean, peel and quarter 4 or 51b of parsnips, and for this weight of prepared vegetable allow 1 gallon of water, 31b of sugar for every gallon of liquor and some toast and yeast. Cut the prepared parsnips into pieces about 4 inches long, add them to the gallon of water and boil till quite tender. Remove the lid to allow the strong aromatic odour to escape, then strain and add sugar, 31b to every gallon, and boil three-quarters of an hour. Pour into a pan, and when cool enough add a very little yeast on a slice of toast. Let the liquor stand covered for ten days or so and stir every day. After this put into a cask or stone jar to work. The wine will be fit to bottle in about six months; it should be made just as the parsnips are beginning to grow again, when the winter is over.
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Wairarapa Times-Age, 30 June 1938, Page 4
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174PARSNIP WINE Wairarapa Times-Age, 30 June 1938, Page 4
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