Raspberry Vinegar
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Put three quarts of ripe raspberries into an earthen bowl;
- pour over them a quart of vinegar;
- at the end of twenty-four hours press and strain out the liquor and turn it over another three quarts of fresh ripe berries.
- Let it stand another twenty-four hours;
- again express and strain the juice, and to each pint add a pound of sugar, and boil for twenty minutes.
- Turn it into bottles, and cork when cold.
- When used dilute the raspberry vinegar with three parts of water.