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Gooseberry Wine, Effervescing
From Cassell's dictionary of cookery, 1892
Serves 8
Ready to bottle in six months. Cost: about 1s. 8d. per gallon.
Presented as published in 1892. 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
Nutrition per serving
687Calories
0 gProtein
175 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories687 kcal
Protein0.5 g
Carbohydrates175 g
Fiber2.4 g
Sugars170 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.8 mg
Potassium117 mg
Calcium19 mg
Iron0.3 mg
Magnesium7.4 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A8.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.4 mcg
Choline0 mg
Caffeine0 mg
Alcohol1 g
Water170 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 629. The excerpt below is the record exactly as published.
Gooseberry Wine, Effervescing.— Cut the tops and stalks from some sound green gooseberries ; bruise them thoroughly, and add a quart of cold spring water for every pound of fruit. Leave them for three or four days, stuTing frequently. Strain through a sieve, and add three pounds of loaf sugar to every gallon of liquid. When the sugar is dissolved, put the liquid into a cask, with a bottle of gin and a quarter of an ounce of isinglass
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