Goosberry Vinegar
Item
Title
Goosberry Vinegar
Transcript
Goosberry Vinegar
When the Goosberrys are very ripe crush them with the hand very well. to every Quart of Goosberry put three Quarts of Water boyld scum'd and cold you stir them well together let it stand 24 hours [text loss]en strain it first through a hair sieve and then [text loss]rough a flanel Bag and put to every gallon of [text loss]s liquer 2 lb of brown sugar. stir it well and put [text loss]inth a Vessel with Iron Hoops the Vessel must hold [text loss]east 2 gallons more than the quantity you put in, stop it let it stand 6 weeks in the sun. then take it in, and in [text loss]ing draw it into Bottles
When the Goosberrys are very ripe crush them with the hand very well. to every Quart of Goosberry put three Quarts of Water boyld scum'd and cold you stir them well together let it stand 24 hours [text loss]en strain it first through a hair sieve and then [text loss]rough a flanel Bag and put to every gallon of [text loss]s liquer 2 lb of brown sugar. stir it well and put [text loss]inth a Vessel with Iron Hoops the Vessel must hold [text loss]east 2 gallons more than the quantity you put in, stop it let it stand 6 weeks in the sun. then take it in, and in [text loss]ing draw it into Bottles
Subject
Contributor
Abu-Bader, Nagham
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.