A recipe for "Swede wine". I shit you not.

[tuvor]

Swede Wine.

Ingredients:

* 4 lb of Swedes
* 6 pints boiling water to each gallon juice add :
* 2 to 2½ lbs sugar
* juice of 2 lemons
* juice of 1 orange
* ½oz yeast

Method:

1. Wash and slice Swedes - do not peel.

2. Pour over the boiling water and leave for 4 days to infuse.

3. Measure the liquid and add the sugar and juice. Activate the yeast and add - or - spread live yeast on a piece of toast and leave to float on the top.

4. Leave in a warm place to ferment.

5. When the bubbling has ceased the wine should be stirred.

6. Leave for a further 3 days to settle.

7. Strain through flannel or very thick muslin, into a cask, cork and leave for 6 months.

8. Pour into bottles, if not clear then clear as for other wines before bottling.

9. Cork and store in a cool dark place.

[Deja Q]

1. Better than swine wine!

:rofl:

[u4ic]

2. Is that

before or after the Swedes eat lutefisk? :shrug:

[Swede]

3. Yumpin' jiminy

:scared:

[tuvor]

4. Oh, good, you're still with us.

Whew! Be careful, now.

[Kajsa]

5. Hejsan!

I don't know ver yoer going to
get 4 lbs. of Svedes- ya!

Vi fight like hell!



Kajsa
:D

[Sanity Claws]

6. I had to look it up

A swede is a rutabaga.

The swede, known as rutabaga in the US, is a comparative newcomer to our table. It was developed in Bohemia, possibly in the 17th century, though there are no written records of its development. Swedes can be purple, white or yellow in colour with white or yellow flesh. It's a common winter vegetable and is usually used in mash, stews and casseroles.
http://www.bbc.co.uk/food/back_to_basics/rootveg.shtml

Rutabaga wine --- It sounds worse than wine made from lutefisk.

[Nailzberg]

7. Need four lbs. of Swede?

I can donate, I've gotten a bit of a gut since college.


(Opps, that heading sounds like the beginning of a bad pickup line.)