Mom submitted this “recipe” to a book of Butler County recipes of the 1920s and 30s. The title of the book is Grandmother’s Legacy. She emphasized that this was a just for fun recipe and not actually for consumption.
Gail Lee Martin said, “This is an oil camp kid’s memories of making this wine. There was never a shortage of dandelions.”
Pick 5 cups of dandelions. Keep only the yellow part of the flower and discard the green part. The green part makes the wine bitter. Always wash and drain the petals. Put the petals and a gallon of water, more or less, into an empty glass gallon jar. Stir in 1 pound of sugar.
Put the lid on tightly and bury the jar. Oil camp friends are needed to help dig a big enough hole. Of course, they would be in on the taste testing too.
After two or three weeks, the mixture should be dug up and taste tested. If needed, add more sugar to suit taste.
“This recipe is for historical purposes and reading enjoyment only,” Gail said.
I’m amazed that back in the 1930s that her mother would let her have a pound of sugar for what definitely sounds like an experimental project. When I looked up real recipes for dandelion wine, they call for additional ingredients like lemons, oranges, and wine yeast.
You could go to the Commonsense Homesteading blog to try her recipe for dandelion wine. It appears to be adult tested, at least.