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Ripe Gooseberry Wine
From The household (of the Detroit free press), 1886
Serves 11
Add brandy after fermentation and bottle after settling.
Presented as published in 1886. 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
652Calories
5 gProtein
158 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories652 kcal
Protein5.4 g
Carbohydrates158 g
Fiber3.8 g
Sugars103 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Sodium782 mg
Potassium95 mg
Calcium221 mg
Iron23 mg
Magnesium21 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.7 mg
Folate93 mcg
Choline8.9 mg
Water279 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 393. The excerpt below is the record exactly as published.
RIPE GOOSEBERRY WINE. Put ripe and well picked red gooseberries into a tub or pan, bruise the fruit well and leave it uncovered for twenty-four hours. Squeeze the juice from the pulp through a fine sieve or canvas bag. Put the resi- HOME-MADE WINE. 467 due of each squeezing into a vessel, pour upon it one-half gallon of boiling water for each gallon of fruit and stir well for a quarter of an hour. Let it stand for twelve hours ; squeeze the pulp through the bag and add the liquor to the juice of the fruit obtained. Add two and a half pounds of sugar
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