Gooseberry Champagne
From Fruit recipes, 1907
Serves 16
Will be ready in eight months.
Presented as published in 1907. 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
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 78. The excerpt below is the record exactly as published.
GOOSEBERRY CHAMPAGNE Take well-filled-out but green berries and top and tail them. To each three pounds allow one gallon soft water. Place berries in a large crock or tub with a little of the water and pound them heavily, mashing thoroughly. Add the rest of the water then stir briskly. Cover with cloth and for each of four days succeeding stir well and often. Then strain off, adding to the clear liquor four pounds of sugar for each gallon. Also, add to each five gallons one quart best brandy
Cook this with the app: pantry check, scaling, and the assistant.