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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 37
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Vinegar of Raisins - 37. Put all the fruit and the Wine dregs into the vat on which pour 30 pints of Water nearly Boiling- Stir [*note - "nearly boiling" is underlined] it well and cover it up with a Blanket repeat the Stirring now and then till the Liquor has a sour taste and all taste is out of the fruit then squeeze them and [illegible] the vinegar by putting it thro a [Scarch?] - Set the cask in a warm place - It may be two years before it is good vinegar -
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Vinegar of Raisins - 37. Put all the fruit and the Wine dregs into the vat on which pour 30 pints of Water nearly Boiling- Stir [*note - "nearly boiling" is underlined] it well and cover it up with a Blanket repeat the Stirring now and then till the Liquor has a sour taste and all taste is out of the fruit then squeeze them and [illegible] the vinegar by putting it thro a [Scarch?] - Set the cask in a warm place - It may be two years before it is good vinegar -
Szathmary Culinary Manuscripts and Cookbooks
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