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Raspberry Vinegar

From Just for ourselves cookery book (1900).

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A historical recipe

Just for ourselves cookery book, by Jennie B Williams and University of Leeds. Library (1900).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. a pound of sugar
  2. one pint of juice

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. To four quarts red raspberries put enough vinegar to cover, and let them stand twenty-four hours ;
  2. scald and strain it ;
  3. add a pound of sugar to one pint of juice ;
  4. boil it twenty minutes, and bottle ;
  5. it is then ready for use and will keep years.
  6. To one glass of water add a great spoonful.
  7. It is much relished by the sick.
  8. Very nice.

Plating

Cookware for this recipe

  • Saucepan
  • Sieve
Source not stated by archive.org
Credit

From Just for ourselves cookery book (1900), printed page 277, digitised by the Internet Archive: https://archive.org/details/b21538475

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.