Elderberry wine from The New York Times Heritage Cook Book (page 555) by Jean Hewitt

  • lemons
  • compressed yeast
  • Show all ingredients...

  • EYB Comments

    Let stand in crock 5-8 days before straining and bottling. Cap loosely for first week, then seal.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Let stand in crock 5-8 days before straining and bottling. Cap loosely for first week, then seal.

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