Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 gallons boiling water on 4 pounds good brown sugar
- 4 pounds good brown sugar
- 1 pint good yeast
- 2 quarts n
Directions
Pour 4 gallons boiling water on 4 pounds good brown sugar, or 2 quarts N. O. molasses. 1^ ounces cream tartar, and \\ ounces race ginger cracked a little. When cool add 1 pint good yeast. Let stand 24 hours, then skim and strain gently through a cloth, bottle and cork tight. Will be fit for use in 2 or 3 days. Don't fill the bottles too full. Keep in a cool place.
RIPE gOOSEBERRY WINE.
Mrs. Jonah Webb.
Pick the gooseberries clean of leaves and sticks, put into a jar, bruise well and let stand uncovered 24 hours. Squeeze the juice through a jelly bag. Turn the contents of the bag into a second jar, pour over it i the quantity of boiling water, and stir \A'cll \ hour. Let stand 12 hours, squeeze, and add the juice to the first. Stir in well 2\ pounds sugar to each gallon of the liquor, and let stand to ferment. When it has done fermenting, draw off and add f pint brandy to each gallon. Let stand to settle 4 or 5 weeks, then draw off carefully into a cask that will just hold it: keep in a cool cellar 12 months or more, and bottle on a clear cold day. Will be fine in 2 years.
HOMF. MADIl iri\'h:S ./A'/) LIQUORS. 293