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Aunt Dearie's Raspberry Vinegar
From Dora's cook book, 1888
Serves 5
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
489Calories
2 gProtein
114 gCarbs
1 gFat
Full nutrition (19 nutrients)
Calories489 kcal
Protein1.9 g
Carbohydrates114 g
Fiber0 g
Sugars95 g
Total Fat0.6 g
Saturated Fat0 g
Sodium16 mg
Potassium357 mg
Calcium42 mg
Iron1.7 mg
Magnesium42 mg
Phosphorus65 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1 mg
Vitamin C42 mg
Vitamin A0 mcg
Water335 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 80. The excerpt below is the record exactly as published.
AUNT DEARIE’S RASPBERRY VINEGAR. Carefully pick one quart of fresh raspberries and put them into a stone jar. Pour over them one quart of white wine vinegar, cover closely, and let them stand four days. Place a sieve covered with muslin in the centre of a large bowl, and pour the liquid through it, allowing the fruit to remain on the sieve for several hours. A much larger quantity of juice may thus be obtained. It must be allowed to drip through without pressure, When all the juice has filtered through, put into a clean saucepan, add- ing one pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.