Skip to content

British Champagne

A historical recipe from Old-time recipes for home made wines, cordials and liqueurs from fruits, flowers, vegetables, and shrubs, by Wright, Helen S. (Helen Saunders) (1909).

No ratings yet

A historical recipe

Old-time recipes for home made wines, cordials and liqueurs from fruits, flowers, vegetables, and shrubs, by Wright, Helen S. (Helen Saunders) (1909). Project Gutenberg eBook #75708.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling, food kept without cooking or cold storage. Check current food-safety guidance before following this.

United Kingdom This recipe is known as British, but other nations also prepare similar recipes.

Source Public domain in the USA
Credit

From Old-time recipes for home made wines, cordials and liqueurs from fruits, flowers, vegetables, and shrubs, by Wright, Helen S. (Helen Saunders) (1909). Digitised by Project Gutenberg, eBook #75708 (https://www.gutenberg.org/ebooks/75708). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

Ingredients 6 ingredients

  1. five pounds of rhubarb
  2. one gallon of cold spring water
  3. three and one-half pounds of loaf sugar
  4. eight gallons of liquor
  5. two ounces of isinglass
  6. a quart of raspberry juice

Method

  1. To every five pounds of rhubarb, when sliced and bruised, put one gallon of cold spring water.
  2. Let it stand three days, stirring two or three times every day;
  3. then press and strain it through a sieve, and to every gallon of liquor, put three and one-half pounds of loaf sugar.
  4. Stir it well, and when melted, barrel it.
  5. When it has done working, bung it up close, first suspending a muslin bag with isinglass from the bung into the barrel.
  6. To eight gallons of liquor, put two ounces of isinglass.
  7. In six months bottle it and wire the bottles;
  8. let them stand up for the first month, then lay four or five down lengthways for a week, and if none burst, all may be laid down.
  9. Should a large quantity be made, it must remain longer in cask.
  10. It may be colored pink by putting in a quart of raspberry juice.
  11. It will keep for many years.

Plating

The plating picture will go here.

Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.

Create your own image with FoodStudio