Raspberry Vinegar
From Trinity cook book, 1925
Dilute with ice water when ready to serve.
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 55. The excerpt below is the record exactly as published.
RASPBERRY VINEGAR Pour over one gallon of berries one pint of vinegar and let stand all night, then strain out juice and put pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.