To make Gooseberry Vinegar

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 029

Originalrezept:

Take Gooseberries full ripe, bruise them in a Mortar, and to every Quart of Gooseberries put three Quarts of Water, which has been boiled and stood till it is cold; let it stand twenty four Hours; then strain it through a Canvass, then a Flannel, and to every Gallon of this Liquor put a Pound of brown Sugar; stir it well, and barrel it up. At three Quarters of a Years end it is fit for Use.

Übersetzung:

Stachelbeeressig

Kategorisierung:

:

Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Gooseberry Vinegar", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 029,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-gooseberry-vinegar (10.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.