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British Champagne

Name: British Champagne
Yield: 16 servings
Ingredients: Take gooseberries before they are ripe; a gallon of water; three pounds and a half of loaf sugar; one pint of the best brandy

From Consult me, 1902

Serves 16

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

512Calories

1 gProtein

114 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories512 kcal

Protein1.3 g

Carbohydrates114 g

Fiber6.4 g

Sugars99 g

Total Fat1.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium9.9 mg

Potassium302 mg

Calcium46 mg

Iron0.5 mg

Magnesium18 mg

Phosphorus42 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C42 mg

Vitamin A22 mcg

Vitamin E0.6 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate9 mcg

Choline0 mg

Caffeine0 mg

Alcohol9.3 g

Water387 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 90. The excerpt below is the record exactly as published.

BRITISH CHAMPAGNE, to Make. — Take gooseberries before they are ripe, crush them with a mallet in a wooden bowl, and to every gallon of fruit put a gallon of water ; let it stand two days, stirring it well ; squeeze the mixture thoroughly with the hands, through a loop sieve ; then measure the liquor, and to every gallon put three pounds and a half of loaf sugar

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