Raspberry Vinegar

Ingredients

• 4 qts. of red raspberries
• 1 lb. of sugar
• enough vinegar to cover

Method

1. 1

   Let the raspberries and vinegar stand for twenty-four hours, scald and strain it; add sugar, boil twenty minutes, skim well, and when cold bottle.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 138. The excerpt below is the record exactly as published.

¢ lb. of sugar to each Ib. of juice. Peel, core, and quarter some sound apples, and throw them into cold water as they are done; boil them till tender, then strain the juice from them through a fine sieve, and afterwards through a jelly bag—if necessary pass it through twice, as the juice should be quite clear, boil up the juice, add the sugar, stir till melted and boil for another ten minutes, add the strain- ed juice of a lemon to every one and a half pound juice just before it is finished. Tse Dominton Coox Book. and remove the kernels, put the nevenes and kernels ‘into jar and stand the jar ina pot of boiling ce stir Bee _ juice, mix and allow one hee of sugar MS one pint of juice, a - put the juice on to simmer half an hour then add the sugar hot ; — allow it just to come to a boil, and remove from the fire ; allow to get cold; cover with paper soaked in brandy, then with — _ paper brushed over with the white of egg. 860. Orange Jelly —Ingredients—Rind of 2 Seville, and 2 sweet . oranges, and 2 lemons, juice of three of each, 4 lb. of lump sugar, Y{ pt. of water, I qt. of jelly, 2 oz. of isinglass. c Grate the rind of the fruit, squeeze the juice, and strain it- Take the sugar and water and boil it with the juice till it al- Ss most candies. Have ready the jelly, add the syrup to it and boil it up at once, strain the jelly and let it stand some little a to settle before it is poured into the mould. . Currant Vinegar—Ingredients—2 qts. black currants, 1 pt. of the best vinegar, 114 lbs. white sugar. ao Well bruise the currants and place into a basin with the vinegar. Let it stand three or four days and then strain into” an earthen jar, add the sugar ; set the jar in a saucepan of cold water and boil for an hour. When cold bottle. It is the better for keeping. Ree 862. Raspberry Vinegar—Ingredients—To 4 qts. of red rasp- sips berries put enough vinegar to cover

Cook this with the app: pantry check, scaling, and the assistant.