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American cookbook, ca. 1850
Page 14
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Danielle Loague Gooseberry Vinegar Break one peck of ripe gooseberries into four gallons of water, let then stand a week or ten days, stirring them every day, then strain them thro' a sieve and to every gallon of liquor add one pound of coarse sugar. Put it in a cask., and when it has done fermenting, paper it down, and prick holes in the paper. Bottle it in April, May, or June. Elder Wine One gallon of water, three quarts of berries. Boil'd 'till the liquor looks of a good color then strain it thro' a sieve, and to every gallon of liquor add three pounds of sugar, quarter of an ounce of ginger, and half a quarter of an ounce of cloves, boil it a second time, about three quarters of an hour, taking off the scum as it rises, put it into into a tub, and when milk warm, work it with yeast on a toast of bread, in ten days it will be fit to put into the cask.
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Danielle Loague Gooseberry Vinegar Break one peck of ripe gooseberries into four gallons of water, let then stand a week or ten days, stirring them every day, then strain them thro' a sieve and to every gallon of liquor add one pound of coarse sugar. Put it in a cask., and when it has done fermenting, paper it down, and prick holes in the paper. Bottle it in April, May, or June. Elder Wine One gallon of water, three quarts of berries. Boil'd 'till the liquor looks of a good color then strain it thro' a sieve, and to every gallon of liquor add three pounds of sugar, quarter of an ounce of ginger, and half a quarter of an ounce of cloves, boil it a second time, about three quarters of an hour, taking off the scum as it rises, put it into into a tub, and when milk warm, work it with yeast on a toast of bread, in ten days it will be fit to put into the cask.
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