DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Cookery manuscript, Reading, England

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Page 13

Green Gooseberry wine.
To every pound of gooseberries when picked & bruised, add one quart of cold Spring water, let it stand three days, stirring it two or three times a day, then strain & press it through a sieve (but not too close, lest it should taste of the skins) & to every gallon of the liquor, put three pounds of good loaf sugar, & barrel it up. To every five gallons add near a bottle & half of brandy hang a piece of Isinglass in the vessel & stop it up. In six or eight months if the sweetness be sufficiently gone off, bottle it, if not leave it till it be. The gooseberries are in the best state when they begin to be striped with red. Have the sugar pounded in a mortar and mixed with a small quantity of the liquor first, so by degrees intermixed with the whole. Do not stop up the barrel till a few days after the liquor has been put into it, but continue stirring it during those few days the same as before. The cask must be well cleansed as the least trifle affects the wine, an old Brandy is the best for the purpose. The little rough gooseberry usually found in cottage gardens is the best for wine. NB Cement the corks. Mrs. Lemon. Suffolk
Ripe Gooseberry vinegar. look neat Ceas
To every Gallon of water, put one pound of moist sugar, & as many of the gooseberrys as you think proper. The more [gooseberrys?] & sugar you put the more powerful the vinegar will be. Mrs. Jackson - Reading.

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Green Gooseberry wine. To every pound of gooseberries when picked & bruised, add one quart of cold Spring water, let it stand three days, stirring it two or three times a day, then strain & press it through a sieve (but not too close, lest it should taste of the skins) & to every gallon of the liquor, put three pounds of good loaf sugar, & barrel it up. To every five gallons add near a bottle & half of brandy hang a piece of Isinglass in the vessel & stop it up. In six or eight months if the sweetness be sufficiently gone off, bottle it, if not leave it till it be. The gooseberries are in the best state when they begin to be striped with red. Have the sugar pounded in a mortar and mixed with a small quantity of the liquor first, so by degrees intermixed with the whole. Do not stop up the barrel till a few days after the liquor has been put into it, but continue stirring it during those few days the same as before. The cask must be well cleansed as the least trifle affects the wine, an old Brandy is the best for the purpose. The little rough gooseberry usually found in cottage gardens is the best for wine. NB Cement the corks. Mrs. Lemon. Suffolk Ripe Gooseberry vinegar. look neat Ceas To every Gallon of water, put one pound of moist sugar, & as many of the gooseberrys as you think proper. The more [gooseberrys?] & sugar you put the more powerful the vinegar will be. Mrs. Jackson - Reading.