Raspberry Vinegar

Ingredients

• Mash five quarts of raspberries
• cover them with genuine cider vinegar
• one pint of water
• 3 lbs. of sugar

Method

1. 1

   Mash raspberries in a large crock and cover with cider vinegar.

2. 2

   Let stand in the sun for twelve hours, keeping cool at night.

3. 3

   Stir several times during the day.

4. 4

   Strain, then put fresh berries in the jar and pour the strained vinegar over them.

5. 5

   Mash the berries and let stand for twenty-four hours longer.

6. 6

   Strain, measure, and to each quart of the liquid allow one pint of water and three lbs. of sugar.

7. 7

   Cook, stirring steadily, until the sugar is dissolved, removing the scum as it rises.

8. 8

   When it comes to a boil, take from the fire, bottle while warm, cork, and seal.

Nutrition per serving

Estimated from matched ingredients across 19 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 274. The excerpt below is the record exactly as published.

Raspberry Vinegar Pickle, Green -tomato. — Fill a gal- lon measure with sliced green tomatoes and sprinkle them well with salt. Let them stand thus for ten or twelve hours, then drain well, pressing all the liquid out. Now mix the tomatoes with a gallon of chopped cabbage and one pint of sliced onions. Add 4 lbs. of brown sugar, five table-spoonfuls of ginger, five table-spoonfuls of mus- tard - seed, three table-spoonfuls of black pepper, two table-spconfuls of celery - seed, two table - spoonfuls of powdered cinnamon, three table- spoonfuls of coriander -seed, three ta- ble-spoonfuls of powdered cloves, one nutmeg, grated, six blades of mace, 1 oz. of turmeric. Put all together in a kettle over the fire, and boil until the vegetables are tender and transparent. Put away in small jars. All the spices must be ground fine. Pickle Pot (to be made in Ma3?). — Eight gallons of vinegar, 6 ozs. of long whole peppers, 4 ozs. of mace, 2 ozs. of white race-ginger, 1 oz. of turmeric, 8 ozs. of white mustard- seed, 2 lbs. of black pepper, 1 lb. of allspice, Y2 lb. of cloves, Y2 lb. of horseradish, 4 lbs. of celery seed, one dozen lemons, two Y\ lb. bottles of mustard, and 8 lbs. of sugar. This recipe is intended for those who wish to make pickle for sale, as many women are now doing for a liveli- hood, or for persons who have to provide for very large families. Con- noisseurs say that if vinegar is thus spiced in the spring, covered up close, but exposed to the sun daily until August, its flavoring virtues are largely increased. Beware of leaving the seeds in the lemons, which must, of course, be sliced before they are added to the pickle pot. The horseradish must be scraped and shredded, and the onions soaked and chopped up fine. Pickle, Rough - and - ready. — Peel and slice six dozen cucumbers, half a peck of green tomatoes, half a dozen green peppers; chop them fine all together and salt them ; slice and chop fine twelve large white onions, sprinkle them with salt, and let them stand two hours ; then drain all, mix, and pour vinegar over them ; next morning pour off all the vinegar, add half a teacupful of pepper, same of allspice in muslin bags ; pour on fresh vinegar, and let them come to a good boil ; then to every gallon of pickle add Y2 lb. of brown sugar, Y2 lb. of white mustard-seed, 1 oz. of cloves, and same of celery -seed. Delicious, and ready to be used in five days, though much improved by longer keeping. Planters’ Pickle. — This pickle has the quality elsewhere spoken of, of keeping so well that a large quantity may be made at once, put into a tight cask with close - fitting top, and will improve with age. To every five gallons of cucumbers put 15 lbs. of brown sugar, 12 ozs. of beaten or ground cinnamon, 3 ozs. of mace, Y2 lb. of black pepper, 4 ozs. of ginger, 2 ozs. of allspice, 1 oz. of cloves, a teacupful of mustard - seed and half a teacupful of made mustard, two table-spoonfuls of salt, a teacupful of celery- seed, Y2 lb. of scraped horse- radish, and a quart of onions, sliced thin. Put half of the sugar and spices into a kettle with two quarts of fine cider vinegar, strong but not too sharp, and boil together for half an hour. Put it into a jar to cool. When cold, add six pints more of vinegar, and mix well together. Do not add the other half of the sugar and spices until ten days afterwards. The spices must be ground. When put in the cask, if the vinegar is not sufficient to cover the vegetables, add until this is the case. Raspberry Vinegar. — Mash five quarts of raspberries, black or red, in a large crock, and cover them with genuine cider vinegar. Let them stand in the sun twelve hours, and keep at night in a cool place. Stir several times during the day. Strain ; put five quarts of fresh berries in the jar; pour the strained vinegar 246 Shallot or Garlic Pickle PICKLES, ETC. Tom Thumb Pickle over these ; mash the berries, and let them stand twenty-four hours longer. Strain, measure, and to each quart of the liquid allow one pint of water

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