Home-made Champagne

Ingredients

• 71b. green gooseberries
• 141b. of good rhubarb
• five gallons of freshly boiled and boiling water
• 3flb. of sugar
• a quart of elderflower water
• 2-rOz. of gelatine

Method

1. 1

   Bruise gooseberries and rhubarb, add boiling water, and let stand for 5 days.

2. 2

   Draw off liquor, mix in sugar, and put into a clean cask.

3. 3

   Add elderflower water and dissolved gelatine, then bottle in champagne bottles.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.

Home-made Champagne. — Bruise well with a wooden mallet 71b. green gooseberries and 141b. of good rhubarb, cut into inch lengths ; now put it into a large tub with a wooden tap fitted near the bottom, pour five gallons of freshly boiled and boiling water upon it, and let it stand for five days. When a thick crust forms on the surface draw off as in the previous recipe, then mix into it 3flb. of sugar to each gallon of liquid, mix it well, and put it into a very clean cask, add a quart of elderflower water, and about 2-rOz. of gelatine

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