Raspberry Vinegar
From Household cookery and laundry work, 1882
Presented as published in 1882. 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
Nutrition per serving
520Calories
9 gProtein
117 gCarbs
2 gFat
Full nutrition (16 nutrients)
Calories520 kcal
Protein9.2 g
Carbohydrates117 g
Sugars24 g
Total Fat1.7 g
Sodium0 mg
Potassium1415 mg
Calcium149 mg
Iron4.1 mg
Magnesium174 mg
Phosphorus249 mg
Zinc2 mg
Copper0.5 mg
Manganese4.5 mg
Vitamin C209 mg
Water777 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 49. The excerpt below is the record exactly as published.
2 lbs. Raspberries or Straw- 1 oz. Citric Acid. berries. 1^ breakfast-cupfuls Water. 1^ lbs. White Sugar. Mix the citric acid and the water together, and pour both over the fruit ; let it stand thus for 24 hours, and strain it through a jelly-bag. Now add the sugar, and dissolve it over the fire, or merely allow it to stand for a day till quite dissolved. When cold, bottle for use. Syrups may be made from different varieties of fruit in a similar manner to the foregoing, and, if well corked, will keep for years. RASPBERRY VINEGAR, lbs. Raspberries. | 1 bottle of Vinegar. | Sugar
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