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
- one quart of boiling water
- two pounds of sugar
- six quarts of berries make three
- half quarts of juice
- four quarts raspberries
- one pint of good vinegar
- one pound of sugar to every pint of the juice
Directions
Measure the berries, and bruise them to every gallon adding one quart of boiling water. Let the mixture stand twenty-four hours, stir- ring it occasionally, then strain off the liquor into a cask or jug, adding to every gallon two pounds of sugar. Leave open to work, and when through, bottle, and seal. Six quarts of berries make three and a half quarts of juice.
• RASPBERRY VINEGAR.
To every four quarts raspberries, allow one pint of good vinegar ; let them stand over night. The next day strain and allow one pound of sugar to every pint of the juice. Boil about half an hour, skim well, bottle and cork tight. This will keep for years. Bins. P. A. G.