Very Fine Raspberry Vinegar

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (15)
  1. Fill glass jars or large wide-necked bottles, with very ripe but perfectly sound freshly gathered raspberries, freed from their stalks, and cover them with pale white wine vinegar.
  2. Let them infuse from a week to ten days without injury, or drain the vinegar off in four or five days if more convenient.
  3. After draining off the vinegar, turn the fruit into a sieve placed over a deep dish or bowl, allowing the juice to flow slowly for many hours.
  4. Put fresh raspberries into the bottles and pour the infused vinegar back upon them.
  5. Two or three days later, change the fruit again.
  6. After the fruit has stood for the same space of time (3-5 days), drain the whole of the vinegar closely from it.
  7. Pass the vinegar through a jelly-bag or thick linen cloth.
  8. Gently boil the vinegar for four or five minutes with its weight of good sugar roughly powdered, or 1.25 lb of sugar per pint of vinegar.
  9. Be very careful to remove the scum entirely as it rises during boiling.
  10. On the following day, bottle the syrup, observing the directions given for strawberry vinegar.
  11. If raspberries are scarce, they may be changed twice only, and left a few days longer in the vinegar.
Obs.
  1. When the process of sugar-boiling is well understood, it will be found an improvement to boil the sugar to candy height before mixing with the vinegar.
  2. All the scum may then be removed with a couple of minutes’ simmering.
  3. The flavour of the fruit will be more perfectly preserved.
  4. For more particular directions, consult the chapter of confectionary.
Original Text
VERY FINE RASPBERRY VINEGAR. Fill glass jars or large wide-necked bottles, with very ripe but perfectly 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 injury, 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 579space 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: 7 to 10 days. Vinegar drained on to fresh raspberries (6 lbs. of): 3 to 5 days. Poured again on fresh raspberries, 6 lbs.: 3 to 5 days. Boiled 5 minutes with its weight of sugar. Obs.—When the process of sugar-boiling is well understood, it will be found an improvement to boil that which is used for raspberry or strawberry vinegar to candy height before the liquid is mixed with it; all the scum may then be removed with a couple of minutes’ simmering, and the flavour of the fruit will be more perfectly preserved. For more particular directions as to the mode of proceeding, the chapter of confectionary may be consulted.
Notes
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