Raspberry Vinegar. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

raspberries ↝ Raspberries, raw [Fruits and Fruit Juices]
as much of the best vinegar as the jug will hold ↝ Vinegar [Mustard and other condiments]
three pounds of lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
a quart of juice ↝ Acerola juice, raw [Fruits and Fruit Juices]

Instructions (1)

Fill a jug with raspberries; add as much of the best vinegar as the jug will hold; let the fruit steep ten or twelve days; then strain the liquor through a fine sieve, without squeezing the raspberries; put three pounds of lump sugar to a quart of juice, and skim it.

Original Text

Raspberry Vinegar. No. 3.

Fill a jug with raspberries; add as much of the best vinegar as the jug will hold; let the fruit steep ten or twelve days; then strain the liquor through a fine sieve, without squeezing the raspberries; put three pounds of lump sugar to a quart of juice, and skim it.

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Notes

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