Cider 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).
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. Check current food-safety guidance before following this.
Source and licence
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.
Read the original Public domain in the USA
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.
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Ingredients
- Five gallons good cider
- one quart spirit
- one and one-quarter pounds honey
- one gill of skimmed milk
Method
- Five gallons good cider, one quart spirit, one and one-quarter pounds honey or sugar.
- Mix, and let them rest for a fortnight, then fine with one gill of skimmed milk.
- This, put up in champagne bottles, silvered, and labelled, has often been sold for champagne.
- It opens very sparkling.