GOOSEBERRY CHAMPAGNE

Ingredients

• 1 gallon of water
• 4 pounds of sugar
• 1 pint of gin

Method

1. 1

   Mash unripe fruit, add water, cover for 2 days.

2. 2

   Strain, add sugar, cover for 3 more days, then add gin.

3. 3

   Keep in a cask for 12 months before bottling.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 76. The excerpt below is the record exactly as published.

i gallon of water ; let it stand 5 days, add 4 pounds of sugar and the rind of a lemon. Stir it well, set aside, strained and covered. In 6 months bottle for use. ORANGE WINE. To make 9 gallons, add the strained juice of 90 oranges to 27 pounds of sugar in a clean cask. Put the pulp, no seeds, to i^ gallons of water. Cook all together, strain it, add more water, stir every day for 10 days. Bottle it and use it after 3 months. ORANGE BRANDY. (England.) Put the thin rind of 6 oranges with ]/i pint of juice and 2 quarts of French brandy, in a stone jar. After 3 days, add i % pounds of sugar and With a Saucepan over the Sea stir well. The next day, strain it and cork tightly. The longer it is kept, the better the flavor, but it can be used in a month. DAMSON WINE. Bruise 3^ gallons of damson plums, add 2 gallons of boiling sugar syrup, made of 3^ gallons of water and 7 pounds of sugar, boiled down. Cook I hour. When cool, add i gill of yeast Cover for 9 days, strain it and add i pound of chopped raisins ; when it stops working, add ^ ounce of essence of almonds and strain and bottle. Keep it 10 months before using. CURRANT WINE. (England.) Stem the currants, put in a bag and bring to a boil with enough water to cover. Press out the juice, add 2 gallons of water to each gallon of juice, and 2 tablespoonfuls of yeast. Cover for 2 days ; add 3 pounds of sugar to each gallon of wine ; stir and strain it and keep it 3 months before bottling for use. It improves with age. GOOSEBERRY CHAMPAGNE. (England.) Trim and mash sufficient fruit, sound but un- ripe; add to each gallon i gallon of water and cover for 2 days. Keep it in a warm place and stir it often. Strain it under pressure, add 4 236 With a Saucepan over the Sea pounds of sugar to each gallon, and cover for 3 days more. Then strain it, add ^ pint of gin.

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