Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Honey | 1 tbsp (21g) | 64 |
| 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 clear honey
- eight quarts of warm water
- three pounds of very course brown sugar in three gallons of water
- three gallons of water
- half pounds sugar to each pint
- one quart vinegar
- 4 quarts red raspberries in a stone jar
- one pint of juice add one pound white sugar
- a piece of brown paper pasted over the bunghole
- one pound white sugar
- vinegar
Directions
Pare ripe, sound tomatoes (do not scald), put in a jar; scald spices (tied in a bag) in vinegar, and pour while hot over them. This receipt is best for persons who prefer raw tomo- toes.
VINEGAR— HONEY.
To one quart of clear honey, put eight quarts of warm water; mix it well together; when it has passed through the ascetous fermentation, a white vinegar will be formed, in man}^ respects better than the ordinary vinegar.
VINEGAR— TO MAKE.
Boil slowly for one hour three pounds of very course brown sugar in three gallons of water, work it with a little yeast, the same as you would beer; then put it into a cask, and expose it to the sun, with a piece of brown paper pasted over the bunghole, and it soon will become fine vinegar, fit for pickling or any other purpose.
VINEGAR— RASPBERRY.
Reel raspberries, any quantity or sufficient to fill a stone jar nearly full, then pour upon them sufficient vinegar to cover them, cover the jar closel}T, and set it aside for eight or ten days, then strain through flannel or muslin, and add to the clear liquor one and a half pounds sugar to each pint, place over a tire and boil for a few minutes, allow it to cool and bot- tle for use. This makes, when mixed with water, a delightful summer drink, and is also very beneficial for convalescents.
VINEGAR— RASPBfeRRY— No. 2.
Pour one quart vinegar and 4 quarts red raspberries in a stone jar, let it stand 24 hours, then strain. To one pint of juice add one pound white sugar; boil fifteen minutes and skim ; when cold, bottle tight. Will keep any length of time.
Candies, Frosting, &c.