Bed Champagne, British

Ingredients

• forty quarts of ripe green gooseberries
• ten gallons of soft water
• three pounds of sliced beet-roots
• thirty pounds of best loaf sugar
• two ounces of best ginger bruised
• the thin rinds of four lemons
• an ounce of best isinglass

Method

1. 1

   Crush gooseberries, pour cold boiled water over them, add beet-roots, and steep for four days.

2. 2

   Strain and filter into a cask, add sugar, ginger, lemon rinds, and dissolved isinglass.

3. 3

   Ferment, add brandy, and bottle.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1500. The excerpt below is the record exactly as published.

Bed Champagne, British.— Take forty quarts of ripe green gooseberries, crush them in a tub, pour on them ten gallons of soft water that has been well boiled and become cold, add three pounds of sliced beet-roots that have been boiled twenty minutes without breaking their skins, stir well ten minutes, and leave them to steep four days covered up, stirring weU three times daily. Strain the liquor, and filter it through a flannel bag into the cask ; add thirty pounds of best loaf sugar in small lumps, two ounces of best ginger bruised, the thin rinds of four lemons, and an ounce of best isinglass

Cook this with the app: pantry check, scaling, and the assistant.