Recipe Manuscript

To Make Goosbery Wine

Name: To Make Goosbery Wine
Prep time: PTPT30M
Cook time: PTPT0S
Yield: 20
Cuisine: European
Ingredients: 4 kg ripe gooseberries; Granulated sugar (about 337 g per 4 liters of juice); Substitute: If gooseberries are unavailable, use underripe white or red currants

1738

From the treasured pages of Cookery book of Ann Goodenough

Written by Ann Goodenough

Culinary Enlightenment (1700 - 1800)European Intermediate Drink

Original Recipe • 1738

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Goosbery Wine

"Take a good quantity of Goosberyes when they are ripe bruisd them all and put them into a vessell and let them stand one day and one night then straine them into another vessell from the Goods and hulls and let them stand Six weekes upon their Lees then to every gallon of Iuice put three quarters of a pound of Sugar and soe bottle itt itt must not be bruisd untill it grow Crispe"

Note on the Original Text

The recipe is written in the informally punctuated, phonetic style of early 18th-century English, where spelling was not yet standardized (e.g., 'Goosberyes' for 'gooseberries,' 'Iuice' for 'juice'). Instructions are sequential, with the expectation the reader possesses basic kitchen knowledge. Quantities are approximate and often relative to the housekeeper's available supplies, reflective of a time before precise measurements and widespread literacy. Clarity in process—ferment, strain, age—is prioritized over exact timings and temperatures, a hallmark of manuscript cookery.

Modern Kitchen Interpretation

Recipe's Origin

Cookery book of Ann Goodenough - Click to view recipe in book

Title

Cookery book of Ann Goodenough (1738)

You can also click the book image above to peruse the original tome

Writer

Ann Goodenough

Era

1738

Publisher

Unknown

Background

A delightful journey into the kitchens of early 18th-century England, this collection captures the flair and flavors of its time with recipes crafted by the inventive Ann Goodenough. Expect a charming medley of hearty roasts, comforting pies, and time-honored confections, perfect for those wishing to dine as they did in Georgian days.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe originates from the handwritten collection of Ann Goodenough, who lived and recorded her culinary knowledge between 1700 and 1775 in England. At the time, homemade fruit wines were popular as both a method of preservation and a means of enjoying fruit harvests year-round. Gooseberries were widely grown in British gardens and valued for their tart flavor, lending themselves well to wine-making. The recipe reflects domestic self-sufficiency and the clever use of seasonal abundance, hallmarks of early modern English household management.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 18th century, the cook would have used a large wooden or ceramic fermenting tub, a sturdy pestle or masher for crushing the gooseberries, coarse linen or muslin cloth for straining, and glass or stoneware bottles sealed with corks or wax. Simple funnels, wooden spoons, and a cool cellar or pantry for aging the wine completed the setup. All processes would be performed by hand, drawing on practical experience and household custom.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

9 lbs ripe gooseberries
Granulated sugar (about 12 oz per 1 gallon of juice)
Substitute: If gooseberries are unavailable, use underripe white or red currants

Instructions

Select ripe gooseberries (about 9 lbs for a moderate batch).
Gently crush all the berries and place them in a large, clean fermentation vessel.
Allow the mashed berries to sit covered for 24 hours at room temperature.
After this rest, strain the contents through a fine mesh or cloth into another large vessel to separate the juice from the pulp and hulls.
Leave the strained juice to ferment on its natural sediment (lees) for six weeks in a cool place, covered but not completely airtight.
After six weeks, for every 1 gallon of juice, add 12 oz of granulated sugar.
Stir well to dissolve.
Bottle the wine in thoroughly clean bottles, seal, and store in a cool, dark place.
The gooseberries must not be crushed until they are fully ripe and slightly crisp to the touch.

Estimated Calories

140 per serving

Cooking Estimates

You will spend about 30 minutes preparing the berries and setting up, then let them rest for 24 hours. After straining, ferment the juice for six weeks with no hands-on work needed. Each 200 ml serving has about 140 calories and the recipe makes around 20 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.