Pineapple Vinegar
From Kentucky receipt book, 1903
Serves 10
Raspberries or blackberries may be substituted for pineapple. Put 2 tablespoons of syrup in a glass of ice water, and fill with crushed ice.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 187. The excerpt below is the record exactly as published.
Pineapple Vinegar. Slice fresh pineapples, and cover with pure cider vinegar. Leave for 3 days, then mash and strain through a cloth, until clear. To 3 quarts of juice, add 3^ pounds of granulated sugar
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