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Susan Gilbert's late nineteenth century British cookery manuscript

Page 19

Raspberry vinegar
Put 1 lb of fine fruit into a china bowl and pour upon it 1 quart of the best white vinegar, next day strain the liquor on 1 lb of fresh Raspberries and the following day the same, but do not squeeze the fruit only drain the liquor off as close as you can pour it the last time, pass it through a flannel bag "previously wetted with vinegar", to prevent waste put it into a stone jar, with 1 lb of loaf sugar broken into large lumps, to every pint of juice stir it when melted, then put the jar into a saucepan of water, or on a hot hearth, let it simmer and skim it, when cold Bottle it. Mrs G
Vinegar
To 1 gallon of water put 1/2 lb of Treacle and 1/2 lb of moist sugar, when mixed boil it 1/2 an hour skimming it well; when cold enough work it with a toast and yeast, let it stand 12 hours, and then put it into a cask Mrs. Garnham

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Raspberry vinegar Put 1 lb of fine fruit into a china bowl and pour upon it 1 quart of the best white vinegar, next day strain the liquor on 1 lb of fresh Raspberries and the following day the same, but do not squeeze the fruit only drain the liquor off as close as you can pour it the last time, pass it through a flannel bag "previously wetted with vinegar", to prevent waste put it into a stone jar, with 1 lb of loaf sugar broken into large lumps, to every pint of juice stir it when melted, then put the jar into a saucepan of water, or on a hot hearth, let it simmer and skim it, when cold Bottle it. Mrs G Vinegar To 1 gallon of water put 1/2 lb of Treacle and 1/2 lb of moist sugar, when mixed boil it 1/2 an hour skimming it well; when cold enough work it with a toast and yeast, let it stand 12 hours, and then put it into a cask Mrs. Garnham