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Carr family cookbook, 1741-1753
Page 65
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Goosbery Vinegar Take goosberys full ripe bruise them well, and to every quart of pulp add three quarts of water, which must be first boyld and cold again mix it well together and let it stand four and twenty hours then strain it throw a cawn sieve and to every gallon of liquor put one pound and quater of brown sugar, stir it well and let it stand twenty four hours more, then fill your barrell wth must have iron hoops set it in a good cellar and let it stand a year with the bung open and when you begin to use it stop your cask, it keeps better in the cask then in bottles TC 1791
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Goosbery Vinegar Take goosberys full ripe bruise them well, and to every quart of pulp add three quarts of water, which must be first boyld and cold again mix it well together and let it stand four and twenty hours then strain it throw a cawn sieve and to every gallon of liquor put one pound and quater of brown sugar, stir it well and let it stand twenty four hours more, then fill your barrell wth must have iron hoops set it in a good cellar and let it stand a year with the bung open and when you begin to use it stop your cask, it keeps better in the cask then in bottles TC 1791
Szathmary Culinary Manuscripts and Cookbooks
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