Peggy Hutchinson's Home-Made Wine Secrets.

London: W. Foulsham & Co. Ltd., [circa 1950].

Octavo, 124 pages. First Edition. Part of the Foulsham "Know-How" series, Hutchinson presents easy to make wine recipes at a low cost, many recipes include ingredients with health benefits. Recipes were originally compiled pre-World War II and have been modified to accommodate substitutions for ingredients no longer easily obtainable. "With inexpensive materials, ordinary kitchen equipment, and very little trouble, the average housewife can make good, fine English wine." Slight foxing, otherwise very good with dust jacket in like condition. Beetroot Wine

Ingredients: 4 lbs. beetroot, 1 gallon water, 4 lbs. sugar, 1 lb. wheat., 1 oz. yeast

Method: 1. Boil the beetroot in the water and take it out when done. Skin it and cut in slices. Cover with vinegar for pickle. 2. Strain the water well, add the sugar and stir until it is dissolved. 3. When lukewarm add the wheat and sprinkle the yeast over the top. Let it ferment 14 days before skimming and bottling. 4. Remember to put the corks in loosely. (page 25)

Price: $60.00

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