Mulberry Vinegar

Ingredients

• 61b. of ripe, sound mulberries
• enough good vinegar to cover them
• lib. of cane loaf sugar

Method

1. 1

   Put 6 lb. of ripe, sound mulberries into an unglazed earthenware pan, pour over enough good vinegar to cover them, let them soak for twenty-four hours, then crush them with a clean wooden spoon.

2. 2

   Cover for another twenty-four hours, bruise again, and add more vinegar till a gallon has been used.

3. 3

   After a week, strain off the liquid, and to each pint add 1 lb. of cane loaf sugar, and boil for five minutes, skimming carefully.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 64. The excerpt below is the record exactly as published.

Mulberry Vinegar. — Put into an unglazed earthen- ware pan 61b. of ripe, sound mulberries, and pour over them enough good vinegar to cover them; let them soak, covered, for twenty-four hours, then crush them with a clean wooden spoon, and again cover them with a cloth for another twenty -four hours; again bruise them, mixing them well, and add in more vinegar till a gallon has been used altogether. When this has stood for a week (mind it is well stir- red up every day), strain off the liquid, and to each pint add lib. of cane loaf sugar

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