Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Raspberry | 1 cup (123g) | 64 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- 2 quarts ripe raspberries sufficient best white vinegar
Directions
2 quarts ripe raspberries Sufficient best white vinegar (freshly gathered) to cover the fruit
To every pint of juice allow 1 lb. of sugar
Put the raspberries into a large jar and pour the vinegar over them. Cover closely, and let them remain in a cool place for seven or eight days. Then put the fruit into a jelly-bag, and allow all the liquid to drop from it without pressure. Add the sugar in the above proportion, and boil the syrup over a cleat- fire for twelve or fourteen minutes, stirring occasionally. When cold pour into bottles, and cover with perforated paper. Keep in a cool, dry place.