Home Recipes Cook Books Food Categories Featured


(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.

Other Recipes


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
bottle tightly.

Other Recipes

Raspberry Vinegar


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.

Other Recipes

Raspberry Vinegar

Put 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.

Other Recipes

Raspberry Vinegar No 1

Fill 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.

Other Recipes

Raspberry Vinegar No 2

Take 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.

Other Recipes

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.

Other Recipes

Raspberry Vinegar

Fill 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.

Add to Informational Site Network


1 2 3 4 5

Viewed 2188 times.

Home Made Cookies.ca