1936 Shaking in the 60's by Eddie Clarke

RECIPES OF 100 YEARS AGO

Raspberry Vinegar Put two quarts offresh raspberries into a stonejar and pour over them one quart ofgood wine or cider vinegar. Cover and stand in a cool, dry place for two days, then strain off the liquid without crushing the fruit, pour it over a quart offresh fruit and stand as before. Do this once again and the last time strain through a calico or flannel bag. Now add one pound ofsugar to every pint ofliquid. Boil slowly for five minutes, skim, let stand fifteen minutes, bottle and seal. Strawberry, cherry and blackberry vinegar are made in the same manner, except that the cherries should be pricked or stoned. When drinking, fill a glass three-quarters full of shaved ice, or put in a good piece of ice, add a wineglassful of the vinegar and fill up with syphon soda or water. Take young walnuts tender enough to be pierced through with a pin. About the end ofJune is usually the right time. Fill quart bottles with them (the two quart size is better) add to each quart bottle two bitter almonds blanched, a strip ofthin lemon peel, three whole cloves, halfan ounce of ratafia, an even teaspoonful of mace, one liqueur glass of yellow Chartreuse and a teacupful of crushed candy sugar. Fill up with pure spirit. Shake every other day for six months.Then strain off"the liquor, bottle and seal. This cordial can be drunk at the end oftwo years, but it is best to keep it five years before using. Walnut Cordial

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