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

i'RUIT VINEGABS. one pint of the best white wine vinegar, rasphm'– ry vinegar may be formed instantaneously. No. c. Very fine. Fill glass ja.is, or large w.id~necked bottles, with very ripe but perfectly sou.wl, freshly– gathered, raspherries, freed from their stalks, and co...-er them with pale white vinegar ; they may be left to infuse from a week to ten clays without injury, or the vinegar mn.1 be poured from them in four or five. After it is drained off, turn the fruit into a hair sieve placed over a deep dish or bowl, as the juice will flow slow– ly from it for many hours ; put fresh rasp– berries into the bottles, and pour the vinegar back upon them. · Two or three days Li.ter, change the fruit again, and, when it has stood the same space of time, drain the whole of the ~ vinegar from it; paa.s it through a jelly-bag or think linen cloth, and boil it gently for four OJ" ih-e minutes with its weight of good sugar, rou~hly powdered, or a pound and a quarter to the enct pint ; and be. careful to remove the scum entirely as it rises. On the following day, bottle the syrup, observing the directions which we ha.ve given for the strawherry · vin– egar. When the fruit is scarce, it may be changed twice only, and left a few days longer in the vinegar.-Miss Acton's Cookery.

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