Gooseberry Vinegar

Ingredients

• 21b. of fruit
• lib. of crushed cane loaf sugar
• a gill of plain spirit or brandy
• an equal quantity of best white wine vinegar

Method

1. 1

   Choose the hairy gooseberries when full ripe.

2. 2

   Break down the fruit with a wooden pestle, and allow 1 lb. of crushed cane loaf sugar to each 2 lb. of fruit.

3. 3

   Let it stand for two hours, then turn into the preserving pan and scald till the juice runs free.

4. 4

   Run through a jelly bag wrung out of warm vinegar, and to this juice allow a gill of plain spirit or brandy for each quart of juice, and mix with it an equal quantity of best white wine vinegar.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 64. The excerpt below is the record exactly as published.

Gooseberry Vinegar. — Choose the hairy goose- berries, either red or green, when full ripe. Break down the fruit with a wooden pestle, and allow lib. of crushed cane loaf sugar to each 21b. of fruit. Let it all stand for two hours, then turn it all into the preserving pan and scald till the juice runs free. Now run it through a jelly bag wrung out of warm vinegar, and to this juice allow a gill of plain spirit or brandy to each quart of juice, and then mix with it all an equal quantity of best white wine vinegar

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