Raspberry Vinegar

Ingredients

• twelve pounds sugar
• three gallons water
• six quarts raspberry juice
• another gallon of water
• a pound of sugar
• three tablespoons yeast

Method

1. 1

   Mix twelve pounds sugar with three gallons water and six quarts raspberry juice.

2. 2

   Let fruit pulp stand in another gallon of water with a pound of sugar and three tablespoons yeast till well worked up, then strain and place with the rest of the liquor in a cask.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 69. The excerpt below is the record exactly as published.

RASPBERRY VINEGAR (For Cooking or Table Use) Mix twelve pounds sugar with three gallons water and six quarts raspberry juice. Let fru‘t pulp stand in an- other gallon of water with a pound cf sugar and three tablespoons yeast till well worked up once, when strain and place with the rest of the liquor in a cask. RASPBERRY CORDIAL Fill stone jar with ripe berries; cover close and let stand where it will heat gently till fruit breaks of itself. Squeeze juice through linen bag and to each quart allow one pound of loaf sugar. Let all come to a boil and skim well till scum ceases to rise, when remove from stove and put again through linen bag, pouring into a crock with brandy in equal proportion to juice. Stir, and when cold place in demijohn and cork for two weeks, when, if not clear, filter, then bottle and seal. A CLUSTER OF BERRIES 163 RASPBERRY WINE Mix together eight pounds sugar, eight quarts soft water, and one gallon juice of raspberries. Ferment as for Blackberry Wine. For a sweeter wine allow two quarts of water to each quart of juice and three pounds sugar. The berries for this must be simmered till soft in their own juice, strained, and the pulp washed out with a little additional water to be added, strained. RASPBERRY CATSUP Use a quart of vinegar to a gallon of berries. Cook longer than for blackberry catsup. Add one-half pound sugar for each quart of juice. Lemon juice may be added if liked. Otherwise proceed as with blackberries. OLD-FASHIONED WHORTLEBERRY PUDDING Rub a pint of flour in wita a quart of whortleberries and a little salt, wetting the whole with a very little water— about a half-cup. Tie snug in a pudding cloth with no room for swelling and boil two hours. Serve with a sweet or wine sauce. HUCKLEBERRY CAKE No. 1 Cream one cup of sugar with a half-cup of butter; add one cup of milk, two of flour, and two teaspoons baking powder. Place a pint of huckleberries in 4 dish and rub sugar through them well, then stir into the cake and bake in shallow pans. HUCKLEBERRY CAKE No. 2 Sift through a quart of flour a scant teaspoon of salt and two (heaping) of baking powder. Rub into this a table- spoon of shortening, two eggs, a cup of milk, and quart of berries well sugared, and bake quickly in a shallow pan. Serve with butter or cream, cutting the cake open. ’ 164 FRUIT RECIPES BLUEBERRY BREAD OR MUFFINS Make as above or for Blackberry Muffins, in muffin rings or one shallow sheet. HUCKLEBERRY SLUMP See Blackberry Slump. HUCKLEBERRY MUSH Make as for Blackberry Farina. Serve hot or cold (sliced). WHORTLEBERRY OR HUCKLEBERRY PIE Line the sides of baking dish or pan with paste and fill centre with the berries, sprinkling with sugar, adding a lump of butter and a tablespoon each of flour and water. Flavour with lemon or cranberry juice. Cover with crust or lattice strips and bake. HUCKLEBERRY JELLY Heat berries not yet fully ripe very slowly without water. Add pound for pint of sugar and juice. The perfectly green berries or the berries mature yet hard, and red in colour, may be used alone, or one-third of each (green and red) and one-third ripe berries to give a richer, deeper colour. This last combination makes a rich, tart jelly. HUCKLEBERRY JAM Cook berries in their own juice and proceed as for Rasp- berry Jam No. 4. A little lemon or other tart fruit juice may be used if only the mature berries can be secured. Red and black mixed are best. Or, with the huckleberries, use equal quantity of currants or gooseberries, A CLUSTER OF BERRIES 165 TO CAN WHORTLEBERRIES See Introductory Recipe for Canning Fruits. - WHORTLEBERRY WINE Scald berries with boiling water, letting stand well covered in it over night. Measure in the morning and to each gallon allow two pounds sugar, placing in cask to ferment. After this ceases close bung and let stand nine months, when filter and bottle. This may be spiced if liked. WHORTLEBERRY VINEGAR To each gallon of well-crushed fruit allow a pound of sugar

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