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RASPBERRY VINEGAR(Beverages) - (The International Jewish Cook Book)
Put two quarts of raspberries in a bowl and cover them with two quarts
of vinegar; cover and stand in a cool place for two days. Mash the
berries; strain the vinegar through cheesecloth; pour it over two quarts
of fresh raspberries; let stand for another two days; strain and put in
a preserving kettle with sugar, allowing a pound of sugar to a pint of
juice. Heat slowly, skimming when the vinegar begins to boil. Boil
twenty minutes and put in sterilized bottles. Serve as a drink, using
two tablespoons to a glass of water.
RASPBERRY VINEGAR. MRS. E. S.To nine quarts of mashed berries, add one quart of good vinegar; let
stand from four days to a week; then squeeze out the juice. Add one
quart of sugar to each quart of juice. Boil fifteen minutes; then
Raspberry VinegarMRS. STUART OLIVER.
Cover with vinegar and let them stand about a week, stirring every day,
then strain the fruit and to each pint add a pound of sugar. Boil till
it seems as a syrup about one half an hour, bottle, cork when cold.
Raspberry VinegarPut a pound of fine fruit into a bowl and pour over it a quart of the
best wine or cider vinegar. Next day strain the liquor on a pound of
fresh raspberries. The following day do the same. Do not squeeze the
fruit, but drain as dry as possible by lightly pressing it. The last
time strain it through muslin previously wet with vinegar to prevent
waste. Put into a preserving kettle with a pound of sugar to every pint
of juice. Stir until the sugar is melted and let it cook gently for five
minutes, skim it. When cold, bottle and cork well.
Raspberry Vinegar No 1Fill a very large jug or jar with raspberries; then pour as much white
wine vinegar upon them as it will hold; let it stand four days, stirring
it three times every day. Let it stand four days more, covered close up,
stirring it once a day. Strain it through a hair sieve, and afterwards
through a flannel bag; and to every pint of liquor add one pound of
loaf-sugar. Simmer it over the fire, skimming it all the time, till
quite clear. As soon as cold, bottle it.
This is very good sauce for a plain batter pudding and pancakes.
Raspberry Vinegar No 2Take two pounds of sugar; dissolve it in a pint of water; then clarify,
and let it boil till it is a thick syrup. Take the same quantity of
raspberries, or currants, but not too ripe, and pour over them a quarter
of a pint of vinegar, in which they must steep for twenty-four hours.
Pour the fruit and vinegar into the syrup, taking care not to bruise the
fruit; then give it one boil, strain it, and cork it up close in
bottles. The fruit must be carefully picked and cleaned, observing not
to use any that is in the least decayed. To the syrup of currants a few
raspberries may be added, to heighten the flavour. An earthen pipkin is
the best to boil in.
Raspberry Vinegar No 3Fill 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.
Raspberry VinegarFill a jar with raspberries, gathered dry, and pour over them as much of
the best white wine vinegar as will cover them. Let them remain for two
or three days, stirring them frequently, to break them; strain the
liquor through a sieve, and to every pint of it put a pound and a
quarter of double-refined sugar; boil it, and take off the scum as it
rises. When cool, bottle and cork it up for use. A spoonful of this
liquor is sufficient for a small tumbler of water.
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