Raspberry Vinegar No. 2

Ingredients

• a quart of ripe raspberries, mashed
• a quart of good cider vinegar
• one pound of white sugar
• a pint of good brandy
• two tablespoonfuls to a tumblerful of ice-water

Method

1. 1

   Turn over a quart of ripe raspberries, mashed, a quart of good cider vinegar, add one pound of white sugar, mix well, then let stand in the sun for four hours.

2. 2

   Strain it, squeeze out the juice and add a pint of good brandy.

3. 3

   Seal in air-tight bottles and lay them on their sides in the cellar, covering with sawdust.

4. 4

   When used, pour two tablespoonfuls to a tumblerful of ice-water.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 303. The excerpt below is the record exactly as published.

RASPBERRY VINEGAR. No. 2. 449 Turn over a quart of ripe raspberries, mashed, a quart of good cider vinegar, add one pound of white sugar, mix well, then let stand in the sun four hours. Strain it, squeeze out the juice and put in a pint of good brandy. Seal it up in bottles, air-tight, and lay them on their sides in the cellar ; cover them with sawdust. When used, pour two tablespoonfuls to a tumblerful of ice-water

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