Raspberry Vinegar
From Mother Hubbard's cupboard, 1887
If possible, use half red berries for a richer flavor.
Presented as published in 1887. 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 Mother Hubbard's cupboard (1887), page 33. The excerpt below is the record exactly as published.
RASPBERRY VINEGAR. Cut the berries with vinegar ; let them stand forty-eight hours. Strain them through a sieve ; add one pound white sugar to one pint of juice
Cook this with the app: pantry check, scaling, and the assistant.