Raspberry Vinegar
From The complete cook book, 1900
Serves 1
Use as directed for raspberry syrup, diluting to taste with water.
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 154. The excerpt below is the record exactly as published.
RASPBERRY VINEGAR. Take the berries partially pressed, as directed in the 320 The Complete Cook Book. previous recipe, and cover with clear, cold vinegar. Let them stand well covered in a crook or earthen dish until the next morning, keeping them in the cellar or other cool place. Press out very dry and to a pint of juice thus obtained allow half a pint of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.