Raspberry Vinegar
From The universal cookery book, 1887
It is then ready for use, and will keep for years.
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 89. The excerpt below is the record exactly as published.
Raspberry Vinegar. To four quarts red raspberries, put enough vinegar to cover, and let them stand twenty-four hours ; scald and strain it ; add a pound of sugar to one pint of juice ; boil it twenty minutes, and bottle ; it is then ready for use, and will keep years. To one glass of water
Cook this with the app: pantry check, scaling, and the assistant.