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October 2018

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Mead By Euell Gibbons Recipe

Mead By Euell Gibbons recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mead By Euell Gibbons recipe  PDF


1 ga Water
4 lb Honey
6 Cloves
2 Sticks cinnamon
Juice and amp peel from one lemon 1 ts Activated dry yeast
In a large nonreactive pot, add the ne t four ingredients to the gallon of water. Boil all together for 30 minutes, then strain into a crock that will hold it with a little room to spare. When cooled, add the yeast, dissolved in some of the liquid. Allow to ferment in a cool place 55 degrees is ideal until it ceases bubbling and the liquor clears, then bottle, cap tightly and store in a cool, dark cellar. It should not be used for at least a month, and longer is better. Mead unlike many other drinks, does not improve with really long aging, so it should be consumed within a year of the time it was made. } Stalking the Wild Asparagus by Euell Gibbons Van Rees Press, New York 1962

Mead By Euell Gibbons recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
602 people have voted
Last Reviewed on 2018-10-23



Tuesday, Oct 23 2018 Download & Print Mead By Euell Gibbons recipe  PDF   Asparagus recipes RSS   New

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1 pk Lemon Jello 2 1/2 c Graham wafer crumbs 4 tb White sugar 4 tb Brown sugar 2 tb Butter 1/4 ts Cinnamon 1 c Carnation milk very cold 1 ea Lemon grated rind and amp juicei 3/4 c Sugar Prepare jello and let set till like syrup. Prepare crumbs,sugar, brown sugar and butter by rubbing to gether, set aside. Beat the can of Carnation milk till thick, add juice and rind of lemon, 3/4 c white sugar and add the jello. Spread half of crumbs in 13 10 1/2 pan, pour in jello mi ture and put rest of crumbs on top. Refrigerate. Delicious ...

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