Raspberry Vinegar
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 190. The excerpt below is the record exactly as published.
Raspberry Vinegfar. Fill a wide-mouthed bottle with rasps freshly gathered j fill up with vinegar. Cook, and let them stand for a month. Then strain them. If the juice is very thick, add a little cold vinegar, and to every breakfastcupful of juice add ^ lb. of sugar
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