Wine, Gooseberry

Ingredients

• Forty pounds of such fruit
• Four gallons of water
• Thirty or twenty-five pounds of white sugar
• One gallon of fresh water

Method

1. 1

   Bruise the gooseberries in a cleaned tub, then add water and stir until juice and pulp separate.

2. 2

   Let rest for 6-24 hours, then strain through a coarse bag.

3. 3

   Dissolve sugar in the juice and make up the total volume to 10.5 gallons with water.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2301. The excerpt below is the record exactly as published.

Wine, Gooseberry. — The following is. Dr. MaccuUoeh's recipe for making gooseberry wine : — " The fruit must be selected before it has shown the least tendency to ripen, but about the time when it has attained its full growth. The particular variety of gooseberry- is perhaps indifferent; but it will be advis- able to avoid the use of those which in their ripe state have the highest flavour. The Green Bath is perhaps among the best. The smallest should be separated by a sieve properly adapted to this purpose, and any unsound or bruised fruit rejected, while the remains of the blossom and the fruit-stalk should be removed by friction or other means. Forty pounds o£ such fruit are then to be introduced into a tub properly cleaned and of the capacity of fifteen or twenty gallons, in whicJi it is to be bruised in successive proportions, by a pressure suffi- cient to burst the berries without breaking the seeds or materially compressing the skins. Four gallons of water are then to be poured into the vessel, and the contents are to be carefully stirred and squeezed in the hand until the whole of the juice and pulp are separated from the solid matters. The materials are then to remain at rest from six to twenty-four hours, when they are to be strained through a coarse bag with as much force as can conveniently be applied to them. One gallon of fresh water may afterwards be passed through the mare for the purpose of removing any soluble matter which may have remained behind. Thirty or twenty-five pounds of white sugar

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