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Easpbeeey Vinegar

A preserve made by steeping raspberries in vinegar, sweetened, and boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Vinegar and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Easpbeeey Vinegar

Ingredients

Directions

Infuse

  1. Place 2 quarts of raspberries in a stone jar.

  2. Pour 1 quart of the best vinegar over the raspberries.

  3. Let it stand for 24 hours.

  4. Strain the mixture and pour the liquid over fresh fruit, letting it stand the same way.

Sweeten and bottle

  1. Add 1 pound of sugar for every pint of juice.

  2. Transfer the mixture to a stone jar and set it in a pot of boiling water for 1 hour.

  3. Skim the mixture well, then pour it into bottles, cork, and seal tightly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raspberries
Supply the fruit flavour and aroma that the vinegar draws out and carries.
Vinegar
Extracts and preserves the raspberry flavour and gives the syrup its sharp acidity.
Sugar
Balances the acidity with sweetness and helps thicken the syrup.

The step that matters

Heating in boiling water. Holding the jar in a pot of boiling water for a full hour heats the mixture evenly and gently. Skimming afterwards removes foam and fruit solids so the syrup stays clear and keeps better in the bottle.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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