Gooseberry Champagne

Ingredients

• forty pounds of sound, large, hard berries
• four gallons of lukewarm water
• thirty pounds of loaf sugar
• three ounces of crude tartar

Method

1. 1

   Bruise the gooseberries and pour over lukewarm water.

2. 2

   Squeeze to separate juice and pulp, then draw off the liquid.

3. 3

   Dissolve sugar in the juice, add water to make eleven gallons, and let it ferment.

4. 4

   Draw off into a cask, and manage fermentation until bottling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 623. The excerpt below is the record exactly as published.

Gooseberry Champagne. — Choose gooseberries which, when fully ripe, have little flavour. The green Bath are the best. Take forty pounds of sound, large, hard berries, re- move the tops and stalks, and put them into a fifteen-gallon tub. Bruise them sufficiently to burst the berries without breaking the seeds, and pour over them four gallons of lukewarm water. Stir, and squeeze them in the hands until both the juice and pulp are thoroughly 18 I separated from the seeds and skins, then leave them until the next day, when the Hquid should be drawn ofl:', and the fruit pressed through a coarse sieve, with another gallon of water, to extract as much of the goodness of the fruit as I possible. Dissolve thirty pounds of loaf sugar I in the juice, and, with water, make the liquid up to eleven gallons. Leave it in the tub, add three ounces of crude tartar

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