Raspberry Vinegar (No. 390)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Reference
Instructions (9)
  1. Pour three pints of the best white wine vinegar on a pint and a half of fresh-gathered red raspberries in a stone jar, or China bowl (neither glazed earthenware, nor any metallic vessel, must be used).
  2. The next day strain the liquor over a like quantity of fresh raspberries.
  3. The day following do the same.
  4. Then drain off the liquor without pressing, and pass it through a jelly bag (previously wetted with plain vinegar) into a stone jar.
  5. Add a pound of pounded lump sugar to each pint of liquor.
  6. When the sugar is dissolved, stir it up, cover down the jar, and set it in a saucepan of water, and keep it boiling for an hour, taking off the scum.
  7. Add to each pint a glass of brandy, and bottle it.
Serving suggestion
  1. Mixed in about eight parts of water, it is a very refreshing and delightful summer drink.
  2. An excellent cooling beverage to assuage thirst in ardent fevers, colds, and inflammatory complaints, &c. and is agreeable to most palates.
Original Text
Raspberry Vinegar.—(No. 390.) The best way to make this, is to pour three pints of the best white wine vinegar on a pint and a half of fresh-gathered red raspberries in a stone jar, or China bowl (neither glazed earthenware, nor any metallic vessel, must be used); the next day strain the liquor over a like quantity of fresh raspberries; and the day following do the same. Then drain off the liquor without pressing, and pass it through a jelly bag (previously wetted with plain vinegar) into a stone jar, with a pound of pounded lump sugar to each pint. When the sugar is dissolved, stir it up, cover down the jar, and set it in a saucepan of water, and keep it boiling for an hour, taking off the scum; add to each pint a glass of brandy, and bottle it: mixed in about eight parts of water, it is a very refreshing and delightful summer drink. An excellent cooling beverage to assuage thirst in ardent fevers, colds, and inflammatory complaints, &c. and is agreeable to most palates. See No. 479*. N.B. We have not proved this receipt.
Notes
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