Gooseberry VINEGAR

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
for the vinegar base
for flavouring and fermentation
Instructions (7)
  1. Take the ripest gooseberries you can get, crush them with your hands in a tub.
  2. To every peck of gooseberries put two gallons of water, mix them well together, and let them work for three weeks, stirring them up three or four times a day.
  3. Strain the liquor through a hair sieve.
  4. To every gallon of strained liquor, add a pound of brown sugar, a pound of treacle, and a spoonful of fresh barm.
  5. Let it work for three or four days in the same tub, well washed.
  6. Run it into iron-hooped barrels, and let it stand twelve months.
  7. Draw it into bottles for use.
Original Text
To make Gooseberry VINEGAR. TAKE the ripest gooseberries you can get, crush them with your hands in a tub, to every peck of gooseberries put two gallons of water, mix them well together, and let them work for three weeks, stir them up three or four times a day, then strain the liquor through a hair sieve, and put to every gallon a pound of brown sugar, a pound of treacle, a spoonful of fresh barm, and let it work three or four days in the same tub well washed, run it into iron-hooped barrels, and let it stand twelve months, then draw it into bottles for use.—This far exceeds any white wine vinegar.
Notes
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