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Raspberry Vinegar
From Cookery for every household, 1914
Serves 5
Another method is to put all raspberries into a jar with the required quantity of vinegar and let them stand for 10 days, stirring gently each day.
Presented as published in 1914. 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
Nutrition per serving
542Calories
3 gProtein
126 gCarbs
1 gFat
Full nutrition (19 nutrients)
Calories542 kcal
Protein2.8 g
Carbohydrates126 g
Fiber0 g
Sugars98 g
Total Fat0.8 g
Saturated Fat0 g
Sodium16 mg
Potassium501 mg
Calcium57 mg
Iron2.1 mg
Magnesium60 mg
Phosphorus90 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin C64 mg
Vitamin A0 mcg
Water414 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 992. The excerpt below is the record exactly as published.
Raspberry Vinegar 3 lbs. raspberries. I Preserving sugar, lqrt. white wine vinegar. | Only 1 lb. of raspberries is used at a time, so it is better to have them fresh when required. Pick 1 lb. of fruit carefully, put it into a large jar, and pour the vinegar over it. (White wine vinegar is the best to use, as it is not so harsh as the ordi- nary white vinegar.) Cover the jar, and stand in a cool place for 3 or 4 days, stirring the contents gently each day. At the end of this time strain the liquid through a hair sieve or piece of muslin. Allow it to drip thoroughly, but do not use any pressure. Now pour the liquid over another pound of raspberries, and repeat as before until the 3 lbs. of fruit have been used. After the last draining, measure the liquid and put it into a lined saucepan with 1 lb. of cane sugar
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