Kastberry Vinegar

Ingredients

• Bruise eight pounds of raspberries
• pour on them three pints of good gooseberry or sugar vinegar
• put six pounds of broken loaf sugar
• five tablespoonfuls of water

Method

1. 1

   Bruise raspberries and pour vinegar over them; let sit for 24 hours, stirring.

2. 2

   Strain juice into sugar until all is extracted.

3. 3

   Boil syrup to clear, then bottle when cold.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 144. The excerpt below is the record exactly as published.

Kastberry Vinegar. Bruise eight pounds of raspberries ; pour on them three pints of good gooseberry or sugar vinegar ; let it remain twenty-four liours, frequently stirring -with a wooden spoon ; put six pounds of broken loaf sugar into an earthen vessel, and the fruit and vinegar into a jelly-bag ; let it drop upon the sugar tiU all the juice is strained out, pressing it, occasionally, very gently ; pour the syrup into a preserving pan, boiling it a little, just to clear it, taking off the scum ; then take it from the fire ; pour it into an earthen vessel, and when cold, bottle it in pint bottles. When wanted for use, put two table-spoonfuls in a small tumbler of water. Ked-currant juice may be added. No. 688. — Imperial. To half an oimce of cream of tartar add the rind of a lemon, pared very thin ; pour on two quarts of boiling water ; stir, and closely cover it ; when cold, add the juice of the lemon, and sugar ; strain, and bottle it, and it will then be ready. No. 689. — Fresh Fruit Water. Mash the fruit well, adding a little water ; rub it through a sieve into a basin, adding half a pint of clarified syrup to each quart of fruit, the juice of a lemon, and a quart of spring water ; pass it through a fine hair sieve, and set it aside for use, keeping it covered. W ater or syrup may be added. Currants, cheri’ies, stiuwberries, or raspberries are suitable for the above purpose, used either separately or mixed. No. 690. — Toast and Water. Toast a piece of the upper crust of a stale loaf, till very brown but not burnt ; put it in a jug of either hot or cold water ; cover the jug, and if made mth hot water, set it on the cellar floor to cool. VEGETARIAN COOKERY. 253 No. 691. — Lemon Essence. Rasp or grate the lemons very thin ; to quarter of a pound of raspings allow a pound of white sugar, powdered or rolled ; mix till well incorporated, press it down in small jars ; cover with white paper, brushed over with white of egg, a little beaten, and in one month it ivill be ready. No. 692. — Quintessence of Lemon-Peel. To one drachm of the best oil of lemon, take two ounces of the best rectified spirits of wine, introduced by degrees till the spirit completely mixes with the oil. Tliis useful preparation possesses all the fragiance and flavour of the freshest lemon-peel; a few drops on sugar will be sufli- cient to flavour anything in which it may ho used. No. 693. — To Keep Lemon-Juice. Keep the lemons in a cool place several days ; then cut them, and squeeze the juice into a basin ; sti'aiu it through thin and afterwards through thick muslin, and pour it into small phials, perfectly clean and dry ; fill them so near the top as only to admit half a tea-spoonful of olive oil into each ; cork the bottles, and set them upright in a cool place. When wanted for use, open only such a sized bottle as will be used iu a day or two ; ivind a bit of clean cotton round a skewer, and dip it in so as to remove the oil. The juice will then be as fine as when first bottled. No. 694. — Evitrton Toffy. Two pounds of brown sugar, three quarters of a pound of butter, and twenty drops of essence of lemon. Warm, and rub a pan with butter ; put in the sugar with five table-spoonfuls of water

Cook this with the app: pantry check, scaling, and the assistant.