Gooseberry Vinegar
From The farm cook & rule book, 1923
Serves 4
Ensure to stir well before covering.
Presented as published in 1923. 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 The farm cook & rule book (1923) by Nell Beaubien Nichols, page 94. The excerpt below is the record exactly as published.
Gooseberry Vinegar Crush ripe berries and add three times as much cold water as there are berries. Bring them to the boiling point, cool and let stand 24 hours. Then strain through muslin and to every quart of the liquid add 21/4 cupfuls of brown sugar. Stir well and put into a barrel or jar. Add i/4 pound of honey
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