Raspberry Vinegar

Ingredients

• Put one gallon of ripe garden raspberries
• pour over them one quart of strong, well-flavored vinegar
• one pound of white sugar to each pint of vinegar

Method

1. 1

   Mash raspberries with vinegar, let sit for 24 hours, strain, and repeat with fresh berries.

2. 2

   Add sugar to the final liquid, simmer, skim, cool, and bottle.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 130. The excerpt below is the record exactly as published.

Raspberry Vinegar. — Rose Brandy for Flavor- ing. — To make Lemon Simp.— Cherry Shrub. — Blackberry Acid. — Blackberry Cordial. (Medicine.) — Currant Shrub. Strawberry Acid. Put twelve pounds of fruit in a bowl, and cover it with two quarts of water, previously acidulated with five ounces of tartaric acid. Let it remain so for forty-eight hours ; then strain it, taking care not to bruise the fruit. To one pint of clear juice add one pound of powdered loaf-sugar ; stir it till dissolved ; then leave it for a few days ; then bottle it ; tie a muslin cloth over the mouth in case a slight fermentation should occur, and in a week or ten days, being secure against further trouble, cork tight- ly ; the whole process to be cold ; the bottle, when put away, to be kept erect. Do not use any tin vessel in making the acid. By this same recipe any berry or small fruit may be preserved for an indefinite period, fur- nishing the most refreshing drinks in warm weather by the simple addition of ice-water; by their bright colors enlivening the tables of temperance people who do not care to have recourse to wine. As a flavoring for ice- creams they are invaluable, and beautiful jellies may also be made through their help. Raspberry Vinegar. Put one gallon of ripe garden raspberries in a bowl or gtone jar, and pour over them one quart of strong, well- VIRQINIA COOKERY-BOOK. 279 flavored vinegar, which must be light in color ; mash the berries up well with a wooden masher ; let them stand twenty-four hours, and then strain them through a flannel bag. Pour the liquid thus obtained over another gallon of fresh berries ; strain in the same manner, and then use a third gallon. When the last is prepared, put it in a tall stone jar, with one pound of white sugar to each pint of vinegar

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