Raspberry Vinegar

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 60 min Total: 60 min
Yield
2.0 quarts
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (8)
  1. Let the raspberries be freshly gathered; pick them from the stalks, and put 1-1/2 pint of them into a stone jar; pour 3 pints of the best vinegar over them, and let them remain for 24 hours;
  2. strain the liquor over another 1-1/2 pint of fresh raspberries.
  3. Let them remain another 24 hours, and the following day repeat the process for the third time;
  4. drain off the liquor without pressing, and pass it through a jelly-bag (previously wetted with plain vinegar), into a stone jar.
  5. Add to every pint of the liquor 1 lb. of pounded loaf sugar; stir them together, and, when the sugar is dissolved, cover the jar;
  6. set it upon the fire in a saucepan of boiling water, and let it boil for an hour, removing the scum as fast as it rises;
  7. add to each pint a glass of brandy, bottle it, and seal the corks.
  8. This is an excellent drink in cases of fevers and colds: it should be diluted with cold water, according to the taste or requirement of the patient.
Original Text
RASPBERRY VINEGAR. 1828. INGREDIENTS.—To every 3 pints of the best vinegar allow 4-1/2 pints of freshly-gathered raspberries; to each pint of liquor allow 1 lb. of pounded loaf sugar, 1 wineglassful of brandy. Mode.—Let the raspberries be freshly gathered; pick them from the stalks, and put 1-1/2 pint of them into a stone jar; pour 3 pints of the best vinegar over them, and let them remain for 24 hours; then strain the liquor over another 1-1/2 pint of fresh raspberries. Let them remain another 24 hours, and the following day repeat the process for the third time; then drain off the liquor without pressing, and pass it through a jelly-bag (previously wetted with plain vinegar), into a stone jar. Add to every pint of the liquor 1 lb. of pounded loaf sugar; stir them together, and, when the sugar is dissolved, cover the jar; set it upon the fire in a saucepan of boiling water, and let it boil for an hour, removing the scum as fast as it rises; add to each pint a glass of brandy, bottle it, and seal the corks. This is an excellent drink in cases of fevers and colds: it should be diluted with cold water, according to the taste or requirement of the patient. Time.—To be boiled 1 hour. Average cost, 1s. per pint. Sufficient to make 2 quarts. Seasonable.—Make this in July or August, when raspberries are most plentiful.
Notes
—