Ingredients
- 1 quart of vinegar on 2 lbs
- 2 quarts more of fruit
- 2 lbs
Directions
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MRS. GEORGE TURNER, “BELLEGROVE,” KING GEORGE CO., VA.
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_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
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Put 1 quart of vinegar on 2 lbs. of ripe raspberries, let them stand 24 hours. Strain them through a sieve, put the same vinegar on 2 quarts more of fruit. Let this stand again 24 hours and strain it. To every pint of vinegar put 1 lb. of sugar. Put it in a stone jar, place it in a pot of water on the fire and let it boil until clear. Bottle and seal.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg