norwegian raspberry vinegar
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1865)
Ingredients:
Instructions:
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1865)
Ingredients:
4 lbs. raspberries
1/2 pint vinegar
1 lb. loaf sugar for every lb. of juice
Instructions:
Take four pounds of raspberries, pour over them half a pint of vinegar, place in an earthen jar, cover it securely, so that no air can enter, and place it in a sunny window twelve hours; take it in at night, and place out again in the sun the next day for another twelve hours. Then place in a flannel bag, till the juice has run through without pressure. Then for every pound of juice take a pound of loaf sugar, and boil it for a quarter of an hour, or till no scum arises; then put it into small bottle, and well cork it.
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