Mrs Beetons Drinks Recipes Revisited
Raspberry Vinegar
To every 1.7lt (3 pints) the Best Vinegar allow:
2.55lt (4½ pints) Fresh Raspberries
To each Pint of Liquor allow:
450g (1lb) Caster Sugar
1 wineglass Brandy
Let the raspberries be freshly gathered.
Remove the stalks and put 900ml (1½ pints) of them into a stone jar.
Pour 1.7lt (3 pints) of the best vinegar over them and let them stand for 24 hours.
Strain the liquor over another 900ml (1½ pints) of fresh raspberries.
Let them stand another 24 hours and the following day repeat the process for the third time.
Drain off the liquor without pressing.
Pass it through a jelly bag (previously wetted with plain vinegar), into a stone jar.
Add to every 600ml (1 pint) of the liquor 450g (1lb) of sugar.
Stir together and when the sugar is dissolved, cover the jar.
Place it on the heat in a saucepan of boiling water and let it boil for an hour, removing the scum as fast as it rises.
Add a glass of brandy to each 600ml (1 pint).
Bottle it and seal the corks.
This is an excellent drink in cases of fevers and colds: it should be diluted with cold water, according to the taste or requirement of the patient.
Time: To be boiled 1 hour.
Sufficient to make 2.25lt (4 pints).
Seasonable: Make this in July or August, when raspberries are most plentiful.
RASPBERRY VINEGAR
1828. INGREDIENTS - To every 3 pints of the best vinegar allow 4-1/2 pints of freshly-gathered raspberries; to each pint of liquor allow 1 lb. of pounded loaf sugar, 1 wineglassful of brandy.
Mode - Let the raspberries be freshly gathered; pick them from the stalks, and put 1-1/2 pint of them into a stone jar; pour 3 pints of the best vinegar over them, and let them remain for 24 hours; then strain the liquor over another 1-1/2 pint of fresh raspberries. Let them remain another 24 hours, and the following day repeat the process for the third time; then drain off the liquor without pressing, and pass it through a jelly-bag (previously wetted with plain vinegar), into a stone jar. Add to every pint of the liquor 1 lb. of pounded loaf sugar; stir them together, and, when the sugar is dissolved, cover the jar; set it upon the fire in a saucepan of boiling water, and let it boil for an hour, removing the scum as fast as it rises; add to each pint a glass of brandy, bottle it, and seal the corks. This is an excellent drink in cases of fevers and colds: it should be diluted with cold water, according to the taste or requirement of the patient.
Time - To be boiled 1 hour.
Average cost, 1s. per pint.
Sufficient to make 2 quarts.
Seasonable - Make this in July or August, when raspberries are most plentiful.
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