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Classic
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page 282
Raspberry vinegar with sugar.
Take two gallons raspberries, one gallon vinegar and a quart red currants and
make a mash of it. Then let it remain untouched for four days. Now squeeze out
the juice and weigh it, then take half that weight in sugar and add to the rest,
putting it all on the stove to boil for 30 or 45 minutes. When clear and cold
pour it in bottles or jars, which may be kept a long time in a cellar if well
corked and sealed.
Raspberry vinegar without sugar.
Take 3 quarts berries and put them in a jar with a good deal of space to spare.
Pour over them a gallon very strong vinegar, stir with a spoon, cover and let it
stand for eight days. Then squeeze them through a tight cloth and filter it
through a woolen cloth. After having cleared, pour in bottles, cork and seal,
and keep in a cellar.
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