|The Foods of England | Cookbooks | Diary | Index | Magic Menu ||
Food Map of England
- Lost Foods
- Classic Meals
- Curry Dishes
- Egg Dishes
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Preserves & Jams
- Puddings & Sweets
- Sweets and Toffee
Gooseberry infusion, fermented with sugar.
Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)
367. To make GOOSEBERRY VINEGAR.
To every gallon of water take six pounds of ripe gooseberries, bruise them, and pour the water boiling hot upon your berries, cover it close, and set it in a warm place to foment, till all the berries come to the top, then draw it off, and to every gallon of liquor put a pound and a half of sugar, then tun it into a cask, set it in a warm place, and in six months it will be fit for use.
Original Receipt from 'Hereford Times' - Saturday 06 July 1867
Gooseberry Vinegar.-Eight gallons of cold spring water, 9 quarts of ripe red gooseberries, 121bs. of the coarsest brown sugar, half-a-pint of yeast. Bruise the gooseberries well, put all together in the cask, and expose to the sun (slightly covering the bung hole) till November. Then remove the cask to a warm place in the house. vinegar will be good in 12 months.
Caledonian Mercury - Tuesday 11 August 1741
Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016