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Raspberry Vinegar
From Cassell's dictionary of cookery, 1892
Serves 7
Time: eight days.
Presented as published in 1892. 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
449Calories
3 gProtein
98 gCarbs
1 gFat
Full nutrition (19 nutrients)
Calories449 kcal
Protein2.7 g
Carbohydrates98 g
Fiber0 g
Sugars72 g
Total Fat0.7 g
Saturated Fat0 g
Sodium22 mg
Potassium509 mg
Calcium59 mg
Iron2.4 mg
Magnesium60 mg
Phosphorus92 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin C60 mg
Vitamin A0 mcg
Water478 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1485. The excerpt below is the record exactly as published.
Raspberry Vinegar.— Raspberry vine- gar diluted with water makes a most refreshing di-ink in hot weather and in cases of fever or cold. The proportions must be rogvdated by taste. Generally it will bo found that a des- sert-spoonful is sufiicient for a tumbler full of water. Raspberry Vinegar, To Make.— Put two quarts of good white- wine vinegar into a large stone jar with two quarts of picked ra.^p- berries. Tie a piece of muslin over the top, and let it stand for a week, stirring every day. Strain the liquor through a fine sieve, and with every pint put one pound of loaf sugar
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