Raspberry Vinegar
From The Dudley book of cookery and household recipes, 1909
Do not squeeze the fruit to avoid fermentation.
Presented as published in 1909. 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
2188Calories
5 gProtein
513 gCarbs
2 gFat
Full nutrition (19 nutrients)
Calories2188 kcal
Protein5 g
Carbohydrates513 g
Fiber0 g
Sugars465 g
Total Fat2.3 g
Saturated Fat0 g
Sodium81 mg
Potassium1089 mg
Calcium136 mg
Iron6.6 mg
Magnesium127 mg
Phosphorus201 mg
Zinc1.3 mg
Copper0.4 mg
Manganese2.7 mg
Vitamin C109 mg
Vitamin A0 mcg
Water1292 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 61. The excerpt below is the record exactly as published.
a pound of very fine raspberries in a bowl bruise them well, and pour upon them a quart of the best white wine vinegar. Next day strain the liquor on a pound of fresh ripe raspberries; bruise them also, and on the following day do the same, but ORANGE BRANDY RASPBERRY VINEGAR 204 BEVERAGES AND SYRUPS do not squeeze the fruity or it will make it ferment, only drain the liquor as dry as you can from it. Finally, pass it through a canvas bag previously wet with the vinegar to prevent waste. Put the juice into a stone jar with a pound of sugar
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