Condiments Gooseberry Vinegar

gooseberry vinegar
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844)

Ingredients:

per gallon of water...​

6 lbs. full ripe gooseberries​

​

per gallon of liquor...​

1 lb. coarse sugar​

Instructions:

To every gallon of water, take six pounds of full ripe gooseberries, bruise them, and put them into a vessel, pouring the water cold upon them. Set the vessel in a hot place till the gooseberries come to the top, which they will do in about a fortnight; then draw off the liquor, and when you have taken the gooseberries out of the vessel, measure the liquor into it again, and to every gallon, put a pound of coarse sugar. It will work again, and when it has done working, stop it down close, set it near the fire, or in the sun, it will be fit for use in about six months. If the vessel is not full, it will be ready sooner.​

 

[donna]

Thanks for posting for vinegar day, Nov. 1.

 

[nitrofd]

Thanks for posting for vinegar day, Nov. 1.

I thought this was a wee bit on the different side.