Strawberry Acid
From Virginia Cookery-book, 1884
Serves 16
Can be used for refreshing drinks and flavoring ice creams.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 130. The excerpt below is the record exactly as published.
Strawberry Acid. — 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
Cook this with the app: pantry check, scaling, and the assistant.