British Champagne
From The domestic oracle (1826).
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United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Source
not stated by archive.org
Credit
From The domestic oracle (1826), printed page 448, digitised by the Internet Archive: https://archive.org/details/b21505433
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 5 ingredients
- three gallons of water
- nine pounds of loaf sugar
- one gallon of white currants
- a pint of ale yeast
- a pint of isinglass finings
Method
- Boil three gallons of water, and nine pounds of loaf sugar, half an hour, skim it clean, and then pour the hot liquor upon one gallon of white currants, picked from the stalks, but not bruised, and when cold, ferment it for two days with half a pint of ale yeast.
- Next pass it through a flannel bag into a clean cask, adding half a pint of isinglass finings.
- When it has done working, stop it close for a month, and then bottle it, putting into every bottle a bit of loaf sugar.
Plating
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