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VINEGAR MADE FROM STRAWBERRIES

(German) - (Pennsylvania Germans)







"Aunt Sarah" Landis possessed the very finest flavored vinegar for
cooking purposes, and this is the way it was made. She having a very
plentiful crop of fine strawberries one season, put 6 quarts of very
ripe, mashed strawberries in a five-gallon crock, filled the crock
with water, covered the top with cheese-cloth and allowed it to stand
in a warm place about one week, when it was strained, poured into jugs
and placed in the cellar, where it remained six months, perhaps
longer, when it became very sharp and sour, and had very much the
appearance of white wine with a particularly fine flavor. This was not
used as a beverage, but as a substitute for cider in cooking.











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