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Susan Gilbert's late nineteenth century British cookery manuscript

Page 18

Goosberry Champagne
To 1 lb of goosberries then picked and just bruised put 1 quart of water, let it stand 3 days skimming it often to every Gallon of juice then strained put 3 lbs of loaf sugar, and put it into the cask, at the end of 3 or 4 months, taste it if the sweetness be gone off, empty it into a Tub, cleaning it of the settlement, then add to every Gallon 1 lb of the same sort of sugar pour it into the Cask, let it stand 6 weeks and then Bottle it. the Cask must be each time well washed with Brandy. The time for making it is when the berries are full grown but not beginning to turn ripe. The proper sort in the Green, White and Yellow To every 5 Gallons of Wine add one Bottle of Brandy and a little Isinglass. Mrs. Garnham
Ginger Beer
Two Gallons of boiling water poured upon 2 oz of the best Ginger (beaten) 2 oz cream of Tartar, 2 lbs of loaf sugar, and the peel of a lemon, work it with a spoonful of new yeast, hasten with the white of an egg stir it into the liquor when milk warm. Mrs. G

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Goosberry Champagne To 1 lb of goosberries then picked and just bruised put 1 quart of water, let it stand 3 days skimming it often to every Gallon of juice then strained put 3 lbs of loaf sugar, and put it into the cask, at the end of 3 or 4 months, taste it if the sweetness be gone off, empty it into a Tub, cleaning it of the settlement, then add to every Gallon 1 lb of the same sort of sugar pour it into the Cask, let it stand 6 weeks and then Bottle it. the Cask must be each time well washed with Brandy. The time for making it is when the berries are full grown but not beginning to turn ripe. The proper sort in the Green, White and Yellow To every 5 Gallons of Wine add one Bottle of Brandy and a little Isinglass. Mrs. Garnham Ginger Beer Two Gallons of boiling water poured upon 2 oz of the best Ginger (beaten) 2 oz cream of Tartar, 2 lbs of loaf sugar, and the peel of a lemon, work it with a spoonful of new yeast, hasten with the white of an egg stir it into the liquor when milk warm. Mrs. G