Cherry Vinegar
From Fruit recipes, 1907
Serves 20
Presented as published in 1907. 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
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 39. The excerpt below is the record exactly as published.
CHERRY VINEGAR (For Flavouring Salads, Etc.) Stem and crush Morella cherries, allowing for each quart of cherries two quarts of vinegar. Let stand four weeks, when. strain and bottle. CHERRY VINEGAR Cover several bushels of mashed cherries with water and let stand forty-eight hours ina tub. Drain and press through a bag. To the resulting liquor add half as much water and to each half-gallon of the mixture two ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.