Rich Acid for Punch

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

Acid base

red currants ↝ Currants, red and white, raw [Fruits and Fruit Juices]
a gallon of the juice ↝ Currants, red and white, raw [Fruits and Fruit Juices]
two quarts of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
pearl gooseberries when full ripe ↝ Gooseberries, raw [Fruits and Fruit Juices]
two quarts of the juice ↝ Gooseberries, raw [Fruits and Fruit Juices]
three pounds of double refined sugar
three quarts of rum ↝ Rum [Liquor and cocktails]
two of brandy ↝ Brandy [Liquor and cocktails]
one ounce of isinglass dissolved in part of the liquor

Instructions (7)

Bake red currants and strain them as you do for jellies.
Take a gallon of the juice, put to it two quarts of new milk.
Crush pearl gooseberries when full ripe and strain them through a coarse cloth.
Add two quarts of the gooseberry juice, and three pounds of double refined sugar, three quarts of rum and two of brandy.
Dissolve one ounce of isinglass in part of the liquor.
Mix it all up together, and put it in a little cask.
Let it stand six weeks, and then bottle it for use.

Original Text

To make a rich Acid for PUNCH.
BAKE red currants, and strain them as you do for jellies, take a gallon of the juice, put to it two quarts of new milk, crush pearl gooseberries when full ripe, and strain them through a coarse cloth, add two quarts of the juice, and three pounds of double refined sugar, three quarts of rum and two of brandy, one ounce of isinglass dissolved in part of the liquor, mix it all up together, and put it in a little cask; let it stand six weeks, and then bottle it for use. It will keep many years, and save much fruit.

Notes

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