It's the 'First steps' recipe, but with less sugar, to make a gallon of dry wine:
Grated flesh of large marrow + seeds
2 each of orange and lemon, sliced
30 g bruised ginger
Water, yeast, nutrient and pectolase
1 kilo sugar
Put marrow, fruit and ginger in bucket and pour on boiling water. When cool, add yeast etc., cover and leave for 5 days, stirring daily. Strain, add sugar and put in fermenting jar. When fermentation has stopped, siphon off from sediment, leave until clear, siphon again and leave in jar or bottles for at least 6 months, after which it will be ready to drink, but will be really good if left longer. The aroma and flavour is quite unique and possibly not to everyone's liking as it does not resemble any commercial white wine that I know of. However, if it doesn't appeal, it apparently is good for blending with other wine which which lacks body. It can of course be sweetened and there is a variant, using muscovado sugar to produce a 'rum' flavour, although I have not tried this.