From: Wine From the Wilds by Steven A. Krause. published in 1982 but still available on book sites such as www.alibris.com or www.abebooks.com.

"Pick two cups of wild violets. Pour a gallon of boiling water over them. Mix in three pounds of sugar. Add the rinds of two lemons and one orange, and the juices of one orange and one lemon. When the mixture has cooled to room temperature, add one gram of wine yeast (we used Premier Cuvee) and cover with cheesecloth. Stir daily for ten days, then strain into a fermentation jug and water seal. When fermentation has ceased, bottle. Age for about one year.

This will be a sweet after-dinner wine, which has been consumed after many a dinner since Roman times."