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Raspberry Vinegar


Put three quarts of ripe raspberries into an earthen bowl; pour over them a quart of vinegar; at the end of twenty-four hours press and strain out the liquor and turn it over another three quarts of fresh ripe berries. Let it stand another twenty-four hours; again express and strain the juice, and to each pint add a pound of sugar, and boil for twenty minutes. Turn it into bottles, and cork when cold. When used dilute the raspberry vinegar with three parts of water.


The Century Cook Book (1901).


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