Strawberry Vinegar
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
Source and licence
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). 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.
United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
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Ingredients
Method
- Four pounds strawberries, three quarts vinegar.
- Put fresh, ripe berries in a jar, adding to each pound a pint and a half of fine, pale white-wine vinegar.
- Tie a thick paper over them and let them remain three or four days.
- Then drain off the vinegar, and pour it over four pounds fresh fruit.
- After three days drain it again, and add it a third time to fresh fruit.
- After draining the last time, add one pound refined sugar to each pint of vinegar.
- When nearly dissolved, stir the syrup over a fire till it has dissolved (five minutes).
- Skim it, pour it in a pitcher, cover it till next day.
- Then bottle it, and cork it loosely for the first few days.
- Use a few spoonfuls to a glass of water.--Mrs.
- E.
- P.
- G.