Raspberry Vinegar
From Twentieth century home cook book, 1905
Serves 6
The same formula may be used with other small fruits.
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 Twentieth century home cook book (1905) by Francis Carruthers, page 143. The excerpt below is the record exactly as published.
Raspberry Vinegar. — Take six pounds of ripe raspberries, and pour on them four pints of the liest vinegar. Leave them thus for four days, fi-equently stirring, but not mashing the fruit so as to bruise the seeds ; then place a piece of clean fresh washed linen or flannel in a colander, and filter the vinegar; to each pint of juice add two pounds of loaf-sugar
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