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English cookbook, 1860
Page 33
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Gooseberry Wine or English Champagne To every Pound of Goosberries when picked & bruised put one Quart of cold Water let it stand 3 Days stiring it twice a Day then strain and Press it through a sieve and to every Gallon of the Liquor put 3 pounds of good loaf Sugar and barrel it up. to every five Gallons add a Bottle of Brandy, hang a piece of Isinglass in the vessel and stop it up - In six months if the sweetness is sufficiently gone off Bottle it (otherwise keep it in the Barrel till it is) Cement the corks - your Goosberries must be quite green but full grown - N.B. - 13 Gallons of water (wine measure) 4 Pecks and 6 Pints of Goosberries produces 15 Gallons & an half of Liquor 45 and 1/2 lbs of Sugar & the Brandy fills 2 ten Gallon Casks Wine measure
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Gooseberry Wine or English Champagne To every Pound of Goosberries when picked & bruised put one Quart of cold Water let it stand 3 Days stiring it twice a Day then strain and Press it through a sieve and to every Gallon of the Liquor put 3 pounds of good loaf Sugar and barrel it up. to every five Gallons add a Bottle of Brandy, hang a piece of Isinglass in the vessel and stop it up - In six months if the sweetness is sufficiently gone off Bottle it (otherwise keep it in the Barrel till it is) Cement the corks - your Goosberries must be quite green but full grown - N.B. - 13 Gallons of water (wine measure) 4 Pecks and 6 Pints of Goosberries produces 15 Gallons & an half of Liquor 45 and 1/2 lbs of Sugar & the Brandy fills 2 ten Gallon Casks Wine measure
Szathmary Culinary Manuscripts and Cookbooks
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