Raspberry Vinegar
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 33. The excerpt below is the record exactly as published.
Raspberry Vinegar. To ten quarts berries put one and one-half pints good vinegar, let them stand two nights; to each quart of juice, put one pound white sugar
Cook this with the app: pantry check, scaling, and the assistant.