Raspberry Vinegar Syrup
From The household gas cookery book, 1900
Serves 5
Presented as published in 1900. 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
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 103. The excerpt below is the record exactly as published.
Raspberry Vinegar Syrup. — For this purpose use either white or red raspberries, but use the best white vinegar with white raspberries, and red vinegar for red raspberries. The juice may be prepared as in the last receipt, when to each pint of juice add a pint and a half or a quart of vinegar of the common strength ; or if it is strong or concentrated vinegar, use only equal portions. To each pint of this mixture add two pounds of powdered loaf-sugar and proceed as in every respect as for raspberry syrup. Lait Sucre. — Boil a pint of milk, sweeten with white sugar, and flavour with lemon. Appleade. — Cut two large apples into slices, and pour a quart of boiling water on them, strain well and sweeten. To be taken cold, or in hot weather iced. Apricot Effervescing Drink. — Take a pint of juice
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