Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four quarts of ripe raspberries one quart of vinegar
- four quarts more of fresh raspberries
- two cups of juice add two cups of sugar^ boil
- one quart of vinegar
- two cups of sugar^ boil
- three parts of water
Directions
Turn over four quarts of ripe raspberries one quart of vinegar. Let remain for twenty-four hours, then strain through a cheese cloth, turn the liquor over four quarts more of fresh raspberries ; let stand for twenty-four hours ; again strain out the juice, and to each two cups of juice add two cups of sugar^ Boil for twenty minutes, turn into bottles, cork when cold. When used, dilute, using three parts of water.
366 ROCKY MOUNTAIN COOK BOOK.