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Julie M. Clagett cookbook, 1908-1914
Page 77
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will pass the juice but not the pulp. sweeten, & when clear bottle it. Put a gill of brandy in each bottle cork well, & keep in a cool place. Mix with water, when you use it. Currant shrub. To 1 qt juice, 1 lb sugar, Boil & skim it; when cold add 1/2 pt spirit or brandy & bottle. Raspberry Vinegar Pour 3 pts best white wine vinegar on a pt & 1/2 fresh red raspberries, & in a stone or china jar. Glazed ware, or metalic vessels will not do. Next day, strain the liquor over the like quantity fresh raspberries, & the following day do the same Then drain off the liquor without pressing them, & strain it through a jelly bag rinsed in plain vinegar. A lb white sugar, (powdered) to each pt juice. When the sugar is dissolved, cover up, & set it in a pot of hot water, & let it boil an hour. Take off the skim, add to each pt, a glass of brandy & bottle. Elder berry wine. To each gal of berries, put one of water. Mash them in a tub, & let them stand two days, stirring
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will pass the juice but not the pulp. sweeten, & when clear bottle it. Put a gill of brandy in each bottle cork well, & keep in a cool place. Mix with water, when you use it. Currant shrub. To 1 qt juice, 1 lb sugar, Boil & skim it; when cold add 1/2 pt spirit or brandy & bottle. Raspberry Vinegar Pour 3 pts best white wine vinegar on a pt & 1/2 fresh red raspberries, & in a stone or china jar. Glazed ware, or metalic vessels will not do. Next day, strain the liquor over the like quantity fresh raspberries, & the following day do the same Then drain off the liquor without pressing them, & strain it through a jelly bag rinsed in plain vinegar. A lb white sugar, (powdered) to each pt juice. When the sugar is dissolved, cover up, & set it in a pot of hot water, & let it boil an hour. Take off the skim, add to each pt, a glass of brandy & bottle. Elder berry wine. To each gal of berries, put one of water. Mash them in a tub, & let them stand two days, stirring
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