Raspberry Vinegar

Ingredients

• three quarts of raspberries
• a quart of vinegar
• two pounds of sugar

Method

1. 1

   Squeeze raspberry juice into vinegar, simmer with sugar, cool, and cork.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1935. The excerpt below is the record exactly as published.

two pounds of sugar, one ounce of powdered citric acid, when nearly cold, and two table-spoonfuls of yeast. Lemonade. — This favourite beverage is easily made and extremely refreshing. To make a quart, take two lemons or more, according to taste, pare thinly off a little of the rind, or rub lumps of sugar upon it. Squeeze out the juice of the fruit, and mix it with two ounces of white sugar, including what has been rubbed upon the lemons. Add boiling hot water, and when cool enough strain the liquor. Dilute the preparation with water to the strength required. Should lemons not be in season, syrup of lemons m.ay be used, or crystallised citric acid and sugar, adding a few drops of the essence of lemon. Lemonade, like all similar drinks, is rendered much more refreshing by being iced. Lemonade (au kit) Take half a pint of lemon- juice, the same of white wine, three-quarters of a pound of loaf sugar, and a quart of boiling water. Mix, and when cold add a pint of holl- ing milk. Lot it stand twelve hours, then pour through a jelly-bag. This makes two quarts ; about seven lemons will produce half a pint of juice. Lemonade (Soyer's recipe). — Thinly peel the third part of a lemon, which put into a basin with two table-spoonfuls of sugar. Roll the lemon with your hand upon the table to soften it ; cut it in two lengthwise, squeeze the juice over the peel, &c., stir round for a minute with a spoon to form a sort of syrup, pour over i. pint of water, mix well, and remove the pips ; ■\t will then be ready for use. If a very large lemon and full of juice and very fresh, you may make a pint and a half to a quart, adding sugar and peel in proportion to the increase of water. The juice only of the lemon and sugar will make lemonade, but it will then be deprived of the aroma which the rind contains, the said rind being generally thrown away. Mint Julep. — Put about a dozen of the young sprigs of mint into a tumbler. Add a table- spoonful of white sugar, half a wine-glassful . of peach, and the same of common brandy, then fill up the tumbler with poimded ice. Nectar. — This is a verj' simjile and pleasant drink, and generally liked. Dissolve two pounds of loaf sugar in three quarts of hot water. 'UTien cool, add quite half an ounce of tartaric or, jireferably, citric acid, and a tea- spoonful of fresh essencs of lemon. Colour aqcording to fancy with burnt sugar, strain, and bottle. This preparation will keep two or ,three weeks, and is the better for being made a few days before it is wanted. Orangeade. — Squeeze out the juice of an ,orange, pour boiling water on a little of the peel, and cover it close. Boil water and sugar to a thin syrup, and skim it. Wlien all are cold, mix the juice, the infusion, and the syrup with as much more water as will make a rich drink. Strain through a jelly-bag, and ice. Orgeat. — Blanch and pound three-quarters of a pound of sweet-almonds and thirty bitter ones -svith a table-spoonful of -water. Stir in by degrees two pints of water and three pints of milk, and strain the whole through a cloth. Dissolve half a pound of loaf sugar in a pint of water, boil, skim well, and mix with the almond water, adding two table-spoonfuls of orange- flower water and a tea-cupful of good brandy. Quince Syrup. — Grate quinces, pass the jDulp through a sieve, then set it before the fire for the juice to settle and clarify ; strain, and add a pound of sugar (boiled down) to every four ounces of juice ; remove from the fire, and when cold bottle for use. A table-spoonful of this syrup will flavour a pint of water. Rasi)berry Vinegar. — This is made by sqiieez- ing the juice of three quarts of raspberries into a quart of vinegar, and then simmering the vinegar for about a quarter of an hour with two pounds of sugar in an earthen pipkin not glazed with lead. When cold it is to be corked; and a small spoonful of this in a glassful of water makes a very cooling and refreshing di-ink. (For other ways see Raspberry Vinegar

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