Recipe: To Make Gooseberry Wine

Pick, clean and beat your gooseberries in a marble mortar or wooden bowl, measure them in quarts up-heap’d, add two quarts of spring water, and let them stand all night or twelve hours, then rub or press out the husks very well, strain them through a wide strainer, and to every gallon put three pounds of sugar, and a jill of brandy, then put all into a sweet vessel, not very full, and keep it very close for four months, then decant it off till it comes clear, pour out the grounds, and wash the vessel clean with a little of the Wine; add to every gallon a pound more sugar, let it stand a month in a vessel again, drop the grounds thro’ a flannel bag, and put it to the other in the vessel; the tap hole must not be over near the bottom of the cask, for fear of letting out the grounds. Foods

That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss