Gooseberry Vinegar

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Vinegar Base
Fermentation
Instructions (7)
  1. Boil spring water; and when cold, put to every three quarts, a quart of bruised ripe gooseberries in a large tub.
  2. Let them remain sixty hours, stirring often.
  3. Strain through a hair bag.
  4. To each gallon of liquor add a pound of the coarsest sugar.
  5. Put it into a barrel, and a toast and yeast.
  6. Cover the bunghole with a bit of slate, &c. as above.
  7. The greater quantity of sugar and fruit, the stronger the vinegar.
Original Text
Gooseberry Vinegar. Boil spring water; and when cold, put to every three quarts, a quart of bruised ripe gooseberries in a large tub. Let them remain sixty hours, stirring often: then strain through a hair bag, and to each gallon of liquor add a pound of the coarsest sugar. Put it into a barrel, and a toast and yeast, cover the bunghole with a bit of slate, &c. as above. The greater quantity of sugar and fruit, the stronger the vinegar.
Notes
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