1859 The Book of one Hundred Beverages - BERNHARD (William) -

PRUIT VINEGARS. in preparation than twenty-four holll'S 1·· before-it is boiled, it commences ·to Cerment.-Mis.s Ao– ton' e Cookery. RASPBERRY VINEGAR .Forms, when inixed with &bout eight parts of water, a most delicious, oooling, and wfiolesome beverage ; it may be made according to either of the two following receipts :- . · No. l. Take fresh raspberries, picked from their stalks, three pounds; beat white vine~, two pints ; steep the raspberries for a. fortnight in & covered glass vessel, in the vinegar, aod then strain without pressing, adding aftenra.rds ·two or three pounds of loaf sugar, which is to be dW<>lved with a. gentle heat in the water bath. By this method, which is unfortunatel1 expen– sive, the beautiful aroma of the fro.it ·ia en- tirely preserved. · · No. 2. Boil down the juice ot raspberries with an eqna.l weight of sugar, and add to the mixture an equal quantity of the . best white wine or French vinega.r. This method is by far the most economical. · No. I . By adding ha.If a pint of raspbeny jelly to

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