Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

RASPBERRY VINEGAR.

Take a pound of fine gathered red raspberries, mash them in a wooden bowl, or earthenware pan, add to the pulp a pint and a half of vinegar; make the mixture boiling hot, and strain it through a flannel bag. To every pint of liquor add a pound of lump sugar, suffer it to simmer in an earthen pipkin for about five minutes, and remove the scum as it rises. When cold put it into dry bottles.

Or, better mash the raspberries, suffer them to ferment till the juice separates from the pulpy matter; then add to a pint of the mass a pint and a half of vinegar, let it simmer for a few minutes, and strain it through a flannel.