two quarts of good white- wine vinegar into a
large stone jar with two quarts of picked ra.^p-
berries. Tie a piece of muslin over the top, and
let it stand for a week, stirring every day. Strain
the liquor through a fine sieve, and with every
pint put one pound of loaf sugar✪ Raspberry Vinegar. Stir these
ingredients together, and when the sugar is dis-
solved cover the jar. Put it into a saucepan of
boiling water, and let it boil gently for an hour,
carefully removing the scum as it rises. "When
cold cork and bottle the vinegar, and seal the
corks. Some cooks put a glassful of bx'andy with
each pint of raspberry vinegar. A glazed jar
must be avoided, as it will make the A'inegar
imwholesome. Time, eight diiys.
Raspberry Vinegar (another way).—
Take a quantity of very ripe raspberries, and
fill a wide-mouthed bottle or stone jar with as
many of them as will go in without pressing
them ; take as much good vinegar as will en-
tirely cover them, and pour it over. Let the
raspberries infuse for eight days, at the end of
which time pour the whole on a tamis, and
press the fruit so as to extract all the juice;
when the vinegar is perfectly clear and impreg-
nated with the fragrance of the fruit, weigh it,
and for every pound of liquor take a pound and
three-quarters of good lump sugar broken into
large pieces ; put it into an earthen jar, and
pour the vinegar over it, then cork it well, and
put it into the bain marie over a very moderate
fire; as soon as the sugar is dissolved set it aside,
and when the syrup is almost cold bottle it.
Raspberry Vinegar (another way).—
Fill a jar with raspberries ; pour vinegar over
them till the jar is full. Let it stand nine days,
stirring it every day. Strain it oft', and to every
pint of juice add three-quarters of a pound of
white sugar. Boil it as long as any scum rises,
and bottle off for use.
Raspberry Vinegar, Superior.— Put
one pound of picked raspberries into a stone
jar or large glass bottle, and pour over them
a quart of white-wine vinegar. Cover them
closely, and let them infuse for four days.
Drain oft' the liquor, and pour it over a pound
of fresh raspberries ; let these infuse for four
days, and then repeat the process a third time.
When the liquor is poirred oft', the fruit should
each time be laid in a sieve covered with
muslin, and the juice should be allowed to drop
from it without pressure for several hours. A
considerable quantity may thus be preserved.
Put the vinegar into an enamelled pan, or, failing
this, into a delicately clean brass pan, and with
it a pound of roughly-powdered sugar to each
pint of vinegar. Let it boil gently for five
minutes, and remove the scum till it ceases t-o
rise. Leave the vinegar until the next day,
put it into bottles, and cork lightly. At the
end of five days cork closely, and seal the
HAS
( 713)
RAT
corks. Store in a dry, cool place. When there
is a garden the raspberries may bo gathered
and thrown into the vinegar as they ripen,
until the requisite quantity has been obtained.
Infusion for an additional day or two will
not injure the preparation. Time, a fortnight.
Probable cost, Is. per pint.
Page 1486 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
two quarts of good white- wine vinegar into a large stone jar with two quarts of picked raspberries. Tie a piece of muslin over the top, and let it stand for a week, stirring every day. Strain the liquor through a fine sieve, and with every pint put one pound of loaf sugar. Stir these ingredients together, and when the sugar is dissolved cover the jar. Put it into a saucepan of boiling water, and let it boil gently for an hour, carefully removing the scum as it rises. "When cold cork and bottle the vinegar, and seal the corks. Some cooks put a glassful of brandy with each pint of raspberry vinegar. A glazed jar must be avoided, as it will make the vinegar unwholesome. Time, eight days.
Raspberry Vinegar (another way).— Take a quantity of very ripe raspberries, and fill a wide-mouthed bottle or stone jar with as many of them as will go in without pressing them ; take as much good vinegar as will entirely cover them, and pour it over. Let the raspberries infuse for eight days, at the end of which time pour the whole on a tamis, and press the fruit so as to extract all the juice; when the vinegar is perfectly clear and impregnated with the fragrance of the fruit, weigh it, and for every pound of liquor take a pound and three-quarters of good lump sugar broken into large pieces ; put it into an earthen jar, and pour the vinegar over it, then cork it well, and put it into the bain marie over a very moderate fire; as soon as the sugar is dissolved set it aside, and when the syrup is almost cold bottle it.
Raspberry Vinegar (another way).— Fill a jar with raspberries ; pour vinegar over them till the jar is full. Let it stand nine days, stirring it every day. Strain it oft', and to every pint of juice add three-quarters of a pound of white sugar. Boil it as long as any scum rises, and bottle off for use.
Raspberry Vinegar, Superior.— Put
one pound of picked raspberries into a stone jar or large glass bottle, and pour over them a quart of white-wine vinegar. Cover them closely, and let them infuse for four days. Drain oft' the liquor, and pour it over a pound of fresh raspberries ; let these infuse for four days, and then repeat the process a third time. When the liquor is poured oft', the fruit should each time be laid in a sieve covered with muslin, and the juice should be allowed to drop from it without pressure for several hours. A considerable quantity may thus be preserved. Put the vinegar into an enamelled pan, or, failing this, into a delicately clean brass pan, and with it a pound of roughly-powdered sugar to each pint of vinegar. Let it boil gently for five minutes, and remove the scum till it ceases to rise. Leave the vinegar until the next day, put it into bottles, and cork lightly. At the end of five days cork closely, and seal the
HAS
( 713)
RAT
corks. Store in a dry, cool place. When there is a garden the raspberries may be gathered and thrown into the vinegar as they ripen, until the requisite quantity has been obtained. Infusion for an additional day or two will not injure the preparation. Time, a fortnight. Probable cost, Is. per pint.
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Raspberry Vinegar