DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Mary Carnegie and Susan Gillespie cookbook, 1804-1905

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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 124

124
fierce or the oven be placed too near, the [illegible] will be spoiled.
March 1866 [illegible] [illegible]

Raspberry Vinegar
To every [illegible] pint of ripe raspberries allow an English pint & a half of vinegar [illegible] the fruit in a large basin, pour the vinegar over it,cover it & let it stand for three days, then run thro' a fine sieve into a clean [illegible].  To every quart allow 1 lb of raw sugar, stir it until it is quite dissolved, when you [illegible] fill up your cask or [illegible] quite [illegible] in order to increase the fermentation which may continue for 6 days stirring and fillling up often daily.  When the fermentation cases bring up closely, set it in a dry place, and let it [illegible] for [illegible] [illegible] .  When you are to bottle it, run it through a piece of muslin, then cold bottle it up.

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124 fierce or the oven be placed too near, the [illegible] will be spoiled. March 1866 [illegible] [illegible] Raspberry Vinegar To every [illegible] pint of ripe raspberries allow an English pint & a half of vinegar [illegible] the fruit in a large basin, pour the vinegar over it,cover it & let it stand for three days, then run thro' a fine sieve into a clean [illegible]. To every quart allow 1 lb of raw sugar, stir it until it is quite dissolved, when you [illegible] fill up your cask or [illegible] quite [illegible] in order to increase the fermentation which may continue for 6 days stirring and fillling up often daily. When the fermentation cases bring up closely, set it in a dry place, and let it [illegible] for [illegible] [illegible] . When you are to bottle it, run it through a piece of muslin, then cold bottle it up.