Raspberry Syrup
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 208. The excerpt below is the record exactly as published.
RASPBERRY SYRUP Mash gently freshly gathered raspberries and put into a stone crock with half a pint of the best white wine vinegar to every pound of fruit. Cover carefully and place on a shelf in the cool cellar for a couple of days. At the end of this time allow all the juice to drain off thoroughly through a very fine puree sieve, without any attempt, however, to wash the BEVERAGES: HOT AND COLD 383 pulp of the berries through the sieve ; this may be used for making jam. Add to every quart of juice a pound and a half of the best granulated sugar
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