Fill glass jars or large wide-necked bottles, with very ripe but per-
fectly sound freshly gathered raspberries, freed from their stalks, and
cover them with pale white wine vinegar : they may be left to infuse
from a week to ten days without iniury, or the vinegar may be poured
from them in four or five, when more convenient. After it is drained
off, turn the fruit into a sieve placed over a deep dish or bowl, as the
juice will flow slowly from it for many hours; put fresh raspberries
into the bottles, and pour the vinegar back upon them ; two or three
days later change the fruit again, and when it has stood the same
* We have known this to occur, hut it has been when bought fruit has been
tLsad for the preparation.
CHAP. XXIX.]
SYRUPS, LIQUEURS, ETC.
579
space of time, drain the whole of the vinegar closely from it, pass it
through a jelly-bag or thick linen cloth, and boil it gently for four
or five minutes with its weight of good sugar roughly powdered, or a
pound and a quarter to the exact pint, and be very careful to remove
the scum entirely as it rises. On the following day bottle the syrup,
observing the directions which we have given for the strawberry
vinegar✪ Strawberry Vinegar. When the fruit is scarce it may be changed twice only, and
left a few days longer in the vinegar.
Raspberries, 6 lbs.; vinegar, 9 pints: 7 to 10 days. Vinegar
drained on to fresh raspberries (6 lbs. of) : 3 to 5 da}'s. Poured
again on fresh raspberries, 6 lbs. : 3 to 5 days. Boiled 5 minutes
with its weight of sugar.
Obs. — When the process of sugar-boiling is well understood, it will
be found an improvement to boil that which is used for raspberry or
strawberry vinegar to candy height before the liquid is mixed with
it ; all the scum may then be removed with a couple of minutes’ sim-
mering, and the flavour of the fruit will be more perfectly preserved.
For more particular directions as to the mode of proceeding, the
chapter of confectionary may be consulted.
FINE CURRANT SYRUP, OR SIROP DE GROSEILLES.
Express the juice from some fine ripe red currants, which have been
gathered in dry weather, and stripped from the stalks ; strain, and
put it into a new, or a perfectly clean and dry earthen pitcher, and
let it stand in a cellar or in some cool place for twenty-four hours, or
longer, should it not then appear perfectly curdled. Pour it gently
into a fine hair-sieve, and let the clear juice drain through without
pressure ; pass it through a jelly-bag, or a ciosely-woven cloth, weigh
it, and add as much good sugar broken small as there is of the juice✪ Fine Currant Syrup,
and when this is dissolved turn the syrup into a preserving-pan or
stewpan, and boil it gently for four or five minutes being careful to
clear off all the scum. In twelve hours afterwards the syrup may be
put into small dry bottles, and corked and stored in a cool, but dry
place. It is a most agreeable preparation, retaining perfectly the
flavour of the fresh fruit; and mixed with water, it affords, like
strawberry or raspberry vinegar, a delicious summer beverage, and
one which is peculiarly adapted to invalids. It makes also a fine
isinglass jelly, and an incomparable sweet-pudding sauce. A portion
of raspberry or cherry -juice may be mixed with that of the currants
at pleasure.
CHERRY-BRANDY.
( Tappington Everard Receipt .) ✪ Cherry-Brandy
Page 501 · 4 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fill glass jars or large wide-necked bottles, with very ripe but perfectly sound freshly gathered raspberries, freed from their stalks, and cover them with pale white wine vinegar : they may be left to infuse from a week to ten days without injury, or the vinegar may be poured from them in four or five, when more convenient. After it is drained off, turn the fruit into a sieve placed over a deep dish or bowl, as the juice will flow slowly from it for many hours; put fresh raspberries into the bottles, and pour the vinegar back upon them ; two or three days later change the fruit again, and when it has stood the same
* We have known this to occur, hut it has been when bought fruit has been tLsad for the preparation.
space of time, drain the whole of the vinegar closely from it, pass it through a jelly-bag or thick linen cloth, and boil it gently for four or five minutes with its weight of good sugar roughly powdered, or a pound and a quarter to the exact pint, and be very careful to remove the scum entirely as it rises. On the following day bottle the syrup, observing the directions which we have given for the strawberry vinegar. When the fruit is scarce it may be changed twice only, and left a few days longer in the vinegar.
Raspberries, 6 lbs.; vinegar, 9 pints: 7 to 10 days. Vinegar drained on to fresh raspberries (6 lbs. of) : 3 to 5 days. Poured again on fresh raspberries, 6 lbs. : 3 to 5 days. Boiled 5 minutes with its weight of sugar.
Obs. — When the process of sugar-boiling is well understood, it will be found an improvement to boil that which is used for raspberry or strawberry vinegar to candy height before the liquid is mixed with it ; all the scum may then be removed with a couple of minutes’ simmering, and the flavour of the fruit will be more perfectly preserved. For more particular directions as to the mode of proceeding, the chapter of confectionary may be consulted.
FINE CURRANT SYRUP, OR SIROP DE GROSEILLES.
Express the juice from some fine ripe red currants, which have been gathered in dry weather, and stripped from the stalks ; strain, and put it into a new, or a perfectly clean and dry earthen pitcher, and let it stand in a cellar or in some cool place for twenty-four hours, or longer, should it not then appear perfectly curdled. Pour it gently into a fine hair-sieve, and let the clear juice drain through without pressure ; pass it through a jelly-bag, or a closely-woven cloth, weigh it, and add as much good sugar broken small as there is of the juice, and when this is dissolved turn the syrup into a preserving-pan or stewpan, and boil it gently for four or five minutes being careful to clear off all the scum. In twelve hours afterwards the syrup may be put into small dry bottles, and corked and stored in a cool, but dry place. It is a most agreeable preparation, retaining perfectly the flavour of the fresh fruit; and mixed with water, it affords, like strawberry or raspberry vinegar, a delicious summer beverage, and one which is peculiarly adapted to invalids. It makes also a fine isinglass jelly, and an incomparable sweet-pudding sauce. A portion of raspberry or cherry -juice may be mixed with that of the currants at pleasure.
CHERRY-BRANDY.
( Tappington Everard Receipt .)
Records on this page
Strawberry VinegarVery Fine Raspberry VinegarFine Currant SyrupCherry-Brandy