Currant 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 76. The excerpt below is the record exactly as published.
CURRANT VINEGAR Pour juice from two gallons mashed currants in a barrel; wash remaining pulp in water; add to it two gallons molas- ses; strain when dissolved and pour also into the barrel with enough soft water to fill barrel two-thirds full. Dis- solve meantime a cup of strong yeast in a gallon of water
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