Very Fine Raspberry Vinegar

Ingredients

• Raspberries, 6 lbs.
• vinegar, 9 pints
• a pound and a quarter to the exact pint

Method

1. 1

   Fill jars with raspberries and cover with vinegar.

2. 2

   Infuse for 4-10 days, then drain and replace with fresh raspberries.

3. 3

   After 3-5 days, drain again, boil vinegar with sugar for 5 minutes, and bottle.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 500. The excerpt below is the record exactly as published.

VERY FINE RASPBERRY VINEGAR. Fill glass jars or large wide-necked bottles, with very ripe but per- fectly sound freshly gathered raspberries, freed from their stalks, and cover them with pale white wine vinegar : they may be left to infuse from a week to ten days without iniury, or the vinegar may be poured from them in four or five, when more convenient. After it is drained off, turn the fruit into a sieve placed over a deep dish or bowl, as the juice will flow slowly from it for many hours; put fresh raspberries into the bottles, and pour the vinegar back upon them ; two or three days later change the fruit again, and when it has stood the same * We have known this to occur, hut it has been when bought fruit has been tLsad for the preparation. CHAP. XXIX.] SYRUPS, LIQUEURS, ETC. 579 space of time, drain the whole of the vinegar closely from it, pass it through a jelly-bag or thick linen cloth, and boil it gently for four or five minutes with its weight of good sugar roughly powdered, or a pound and a quarter to the exact pint, and be very careful to remove the scum entirely as it rises. On the following day bottle the syrup, observing the directions which we have given for the strawberry vinegar. When the fruit is scarce it may be changed twice only, and left a few days longer in the vinegar. Raspberries, 6 lbs.; vinegar, 9 pints

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