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Kaspberry Vinegar

A preserved raspberry vinegar made by fermenting raspberries with white wine vinegar and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Kaspberry Vinegar

Ingredients

Directions

Prepare the juice

  1. Mash the raspberries and place them in a dish.

  2. Cover the raspberries with white wine vinegar and let them stand for at least 12 hours.

  3. Strain the juice through a jelly bag.

Make the syrup

  1. Dissolve 2 pounds of sugar in a little water and clarify it with the whites of 4 eggs.

  2. Boil the sugar mixture, skimming it well, then add it to the raspberry juice.

  3. Boil the combined mixture for half an hour, then let it cool.

Bottle and store

  1. Bottle the vinegar, cork it, seal it, and store in a cool, dry place.

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. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

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

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

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

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. White wine + sugartop 30% of all pairs
    Smell alikelow
    Cooked together2,586 recipes

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

  5. White wine + eggtop 32% of all pairs
    Smell alikelow
    Cooked together2,662 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Raspberries
Provide the main flavour and colour of the vinegar once their juice is extracted.
White wine vinegar
Extracts flavour from the raspberries and gives the finished vinegar its acidity.
Sugar
Sweetens the vinegar and balances its sharp acidity.
Egg whites
Clarify the syrup by binding impurities, which are skimmed off for a clearer result.

The step that matters

Skimming the clarified sugar syrup. Egg whites bind impurities as the syrup heats; skimming the foam thoroughly removes them. Leftover residue would cloud the vinegar and can affect its clarity and keeping quality.

“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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