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Summer Beverages of the Mid 19th Century Flipbook PDF
Notes and Receipts for presentation on Summer Beverages of the Mid 19th Century given at 1860s Civilian Celebration on M
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Summer Beverages of the Mid-19th Century
Wolfie’s Notes - Introduction: As civilian history enthusiasts, we’re often tasked with the beverage choices for interpreting the mid 19th century. As responsible scholars, we want to make documented, interesting, and representative choices. When we think of summer beverages, our choices follow similar rationale to our 19th century counterparts. We like beverages cooled, iced, and frozen. We like fruity beverages that make the most of seasonal produce. We like exotic fruits from hot climates; perhaps with the rationale that people from hot climates must know something about coping with heat, so tropical fruits might help us too. We seek beverages that will help replace electrolytes and encourage water retention. We seek beverages that soothe irritated digestive systems. And contrary to healthful practices, alcohol graces the many gatherings of summer. Summer Beverages of the mid 19th Century fall into four categories, and if you attended the tasting, you will have had a chance to try beverages from all four categories. The categories are Fruit based, Vinegar based, Medicinals, and Party beverages. Read further for more on each.
Fruit Ice Water, including Lemonade
Wolfie’s Notes on Fruit Waters and Lemonade: The Fruit Waters are the most basic of summer beverages of the mid 19th century. They are essentially fruit juice, sugar, and water. The receipts survive today in the summer favorite, lemonade, and that’s what we’ll taste today. While lemon water ice was popular, so were other acid fruits like oranges, berries, and apples. For the temperance devotees, lemonade and other fruit waters were fine social beverages. Our receipt comes from Robert Roberts’ The House Servant’s Directory… Mr. Roberts is considered the first Person of Color to publish a book in the US. His work saw two subsequent publishings and influenced American domestic manuals. Like many lemonades of the mid 19th century, the receipt includes a few oranges. Wolfie’s not sure if this is to economize or enrich the flavor, but it is tasty.
Receipt We Are Tasting Today: From: Roberts, Robert The House Servant's Directory, Or A Monitor For Private Families: Comprising Hints On The Arrangement And Performance Of Servants' Work… And Upwards Of 100 Various And Useful Receipts, Chiefly Compiled For The Use Of House Servants… Boston, Munroe and Francis; New York,: C.S. Francis, 1827 *45. Lemonade That Has the Appearance and Flavour of Jelly Pare two Seville oranges, and six lemons, as thin as possible, steep them for four hours in one quart of hot water, then boil one pound and a quarter of loaf sugar in three pints of water, skim it, and then add the two liquors to the juice of six good oranges, and twelve lemons; stir the whole well together, and run it through a jelly bag until clear, then add a little orange water, if you like the flavour, and if wanted, you may add more sugar; if corked tight it will keep a long time. Wolfie’s Method: Cut the rind off of 1 bitter oranges* and two lemons*. Heat one quart of water. Add the rinds to the hot water. Set aside for 4 hours.
Juice 3 cara cara oranges* and six lemons* Dissolve 2 cups sugar into the citrus juice. Remove rinds from infused water. Add infused water, 3 pints additional water, and citrus juice to a pot and bring to a boil. Sweeten further to taste. Add orange water if desired. Bottle and store in a cool, dry area. **Notes: Use clean glassware for this lemonade and keep it cool. It catches stray yeast from the air easily and will then explode.
Fruit Ice Water From: Beecher, Catharine Esther. Miss Beecher's Domestic Receipt Book: Designed As A Supplement To Her Treatise On Domestic Economy. New York: Harper, 1850, c1846. Currant Ice Water Press the juice from ripe currants, strain it, and put a pound of sugar to each pint of juice. Put it into bottles, cork and seal it, and keep it in a cool, dry place. When wanted, mix it with ice water for a drink. Or put water with it, make it very sweet, and freeze it. Freezing always takes away much of the sweetness. The juices of other acid fruits can be used in the same way.
From: Hale, Sarah Josepha Buell. The Ladies' New Book Of Cookery: A Practical System For Private Families On Town And Country; With Directions For Carving, And Arranging The Table For Parties, Ect. Also, Preparations Of Food For Invalids And For Children. By Sarah Josepha Hale... New York, H. Long & Brother, 1852. Orange Water Mix with a quart of spring water the juice of 6 sweet oranges and that of 2 lemons; sweeten with capillaire, or syrup. This water iced is a delicious evening drink. Further Receipts and Recipes for Lemonade & Orangeade
From: Leslie, Eliza. Directions for Cookery, in its Various Branches. Philadelphia: E.L. Carey & Hart, 1840. Lemonade Take fine ripe lemons, and roll them under your hand on the table to increase the quantity of juice. Then cut and squeeze them into a pitcher, and mix the juice with loafsugar and cold water. To half a pint of lemon juice you may allow a pint and a half of water, and ten or twelve moderate sized lumps of sugar. Send it round in little glasses with handles. To make a tumbler of very good lemonade, allow the juice of one lemon and four or five lumps of sugar, filling up the glass with water. In summer use ice water. Orangeade Is made of oranges, in the same proportion as lemonade. It is very fine when frozen.
From: Allen, Ann The Housekeeper's Assistant, Composed Upon Temperance Principles: With Instructions In The Art of Making Plain And Fancy Cakes, Puddings, Pastry, Confectionery, Ice Creams, Jellies, Blanc Mange: Also, For The Cooking Of All The Various Kinds of Meats… Boston, J. Munroe, 1845. Orangeade, or Lemonade Squeeze the juice, pour boiling water on a little of the peel, and cover close. Boil water and sugar to a thin syrup, and skim it. When all are cold, mix the juice, the infusion, and the syrup, with as much more water as will make a rich sherbet. Strain through a jellybag; or, squeeze the juice, and strain it; add water and capillaire.
From: Roberts, Robert The House Servant's Directory, Or A Monitor For Private Families: Comprising Hints On The Arrangement And Performance Of Servants' Work… And Upwards Of 100 Various And Useful Receipts, Chiefly Compiled For The Use Of House Servants… Boston, Munroe and Francis; New York,: C.S. Francis, 1827 44. A Most Delicious Lemonade, To Be Made the Day Before Wanted Take and pare two dozen of good sized lemons as thin as you possibly can; put eight of the rinds into three quarts of hot water, but not boiling, cover it close over for four hours, then rub some sugar to the rinds to attract the essence, and put it into a bowl, and into which
squeeze the juice of the lemons; to which add one pound and a half of fine sugar, then put the water to the above, and three quarts of boiling milk, mix and run through a jelly bag until clear; bottle it, if you choose, and cork close; this will be most excellent, and will keep. 56. Lemonade Water of a Delicious Flavour Dissolve one pound of loaf sugar in two quarts of water, grate over it the yellow of five large lemons, then mix in twelve drops of essential oil of sulphur, when going to mix your liquid, cut thin some slices of lemons, and keep it cool and it will be most excellent. 57. Another Excellent Lemonade, by R.R., the Author of this Book Take one gallon of water, put to it the juice of ten good lemons, and the zeasts of six of them likewise, then add to this one pound of sugar, and mix it well together, strain it through a fine strainer, and put it in ice to cool; this will be a most delicious and fine lemonade.
From: Hale, Sarah Josepha Buell. The Ladies' New Book Of Cookery: A Practical System For Private Families On Town And Country; With Directions For Carving, And Arranging The Table For Parties, Ect. Also, Preparations Of Food For Invalids And For Children. By Sarah Josepha Hale... New York, H. Long & Brother, 1852. Lemonade Three lemons to a pint of water, makes strong lemonade; sweeten to your taste. This is the best beverage for social parties; cool, refreshing, pleasant and salubrious. Orangeade Roll and press the juice from the oranges in the same way as from lemons. It requires less sugar than lemonade. The water must be pure and cold, and then there can be nothing more delicious than these two kinds of drink.
From: How to Mix Drinks, or, The Bon Vivant’s Companion by Thomas, 1864 222. Lemonade* (Use large bar glass.)
The juice of half a lemon. 1 table-spoonful of sugar. 2 or three pieces of orange. 1 table-spoonful of raspberry or strawberry syrup. Fill the tumbler one-half full with shaved ice, the balance with water; dash with port wine, and ornament with fruits in season. 223. Plain Lemonade. (From a recipe by the celebrated Soyer.) Cut in very thin slices 3 lemons, put them in a basin, add half a pound of sugar, either white or brown; bruise all together, add a gallon of water, and stir well. It is then ready. 224. Lemonade. (Fine for parties.) The rind of 2 lemons, juice of 3 large lemons, 1 lb. of loaf-sugar, 1 quart of boiling water. Rub some of the sugar, in lumps, on two of the lemons until they have imbibed all the oil from them, and put it with the remainder of the sugar into a jug; add the lemon juice (but no pips), and pour over the whole a quart of boiling water. When the sugar is dissolved, strain the lemonade through a piece of muslin, and, when cool, it will be ready for use. The lemonade will be much improved by having the white of an egg beaten up with it; a little sherry mixed with it also makes this beverage much nicer. 225. Orangeade. This agreeable beverage is made the same way as lemonade, substituting oranges
Sherbets Presentation Notes: Sherbets fall into the categories of fruit based beverages and often include exotic ingredients. They are often used for parties, as a means of showing off taste and sophistication. Sherbets are essentially fruit juice, infused water, spice, sugar, and ice. Often the recipe gives plenty of room for the maker to be creative. Today’s combination of limes and tamarind are seen today in Asia and Latin America in the summer. The seasoning of cinnamon and clove give a holiday feel, some have suggested tastes like a fine spiced apple cider or winter spiced wine. Receipt We Are Trying Today: From: Hale, Sarah Josepha Buell. The Ladies' New Book Of Cookery: A Practical System For Private Families On Town And Country; With Directions For Carving, And Arranging The Table For Parties, Ect. Also, Preparations Of Food For Invalids And For Children. New York, H. Long & Brother, 1852. Turkish Sherbets. --Extract by pressure or infusion the rich juice and fine perfume of any of the odoriferous flowers or fruits; mix them in any number and quantity to taste. When these essences, extracts, or infusions are prepared, they may be immediately used, by mixing in proper proportions of sugar; or syrup and water, some acid fruit, such as lemon, pomegranate, tamarind, &c., are added to raise the flavor, but not to overpower the perfume, or taste of what the sherbet is made. These sherbets are very healthy, having all that is exhilarating, with the additional refreshing and cooling qualities so requisite in hot countries, and free from fermentation, which is destructive in certain degrees to health, however satisfying for the moment. Wolfie’s Method: Pare the rind off 3 medium limes. Heat 2 cups of water to boiling. Add the lime peels and set aside for 4 hours. Place 1 measured cup of tamarind pulp* in a bowl and cover with juiced limes and a teaspoon of cinnamon and a teaspoon of cloves to every measured cup of pulp. Leave set for 30 minutes to infuse. When water is infused with limes, remove the peel and measure. Dissolve 2 cups refined white sugar in one measured cup of lime infused water.
Combine tamarind pulp mixture and sugar syrup in a saucepan and bring to a slow boil. Boil for about 10 minutes. Cool and serve over ice.
*Buy frozen tamarind pulp in Latin groceries, thaw, and it’s ready for use; or, Buy dehydrated tamarind in Asian groceries, rehydrate by covering with water and letting stand for 30+ minutes, strain through a sieve to extract juice without seeds. Most prepared juices sold in groceries have a good amount of sugar and very little fruit.
Other Receipts and Recipes: From: Directions for Cookery, In It’s Various Branches TURKISH SHERBET. --Having washed a fore-quarter or knuckle of veal, and cracked the bones, put it on to boil with two quarts and a pint of water. Let it boil till the liquid is reduced to one quart, and skim it well. Then strain it, and set it away to cool. When quite cold, mix with it a pint and a half of clear lemon juice, and a pint and a half of capillaire or clear sugar-syrup. If you have no capillaire ready, boil two pounds of loafsugar in a pint and a half of water, clearing it with the beaten white of an egg mixed into the sugar and water before boiling. Serve the sherbet cold or iced, in glass mugs at the dessert, or offer it as a refreshment at any other time. Sherbet may be made of the juice of various sorts of fruit.
From: Allen, Ann The Housekeeper's Assistant, Composed Upon Temperance Principles: With Instructions In The Art of Making Plain And Fancy Cakes, Puddings, Pastry, Confectionery, Ice Creams, Jellies, Blanc Mange: Also, For The Cooking Of All The Various Kinds of Meats… Boston, J. Munroe, 1845. ORANGE SHERBET. --Squeeze the juice from oranges, pour boiling water on the peel, and cover it closely; boil water and sugar to a syrup, skim it clear; when all are cold, mix the syrup juice, and peel infusion with as much water as may be necessary for a rich
taste; strain it through a jelly-bag, and set the vessel containing it on ice. Or make it in the same manner as lemonade, using one lemon to half a dozen oranges.
From: Beecher, Catharine Esther. Miss Beecher's Domestic Receipt Book: Designed As A Supplement To Her Treatise On Domestic Economy. New York: Harper, 1850, c1846. Lemon Sherbet Dissolve a pound and a half of loaf sugar in one quart of water, add the juice of ten lemons, press the lemons so as to extract not only the juice, but the oil of the rind, and let the skins remain a while in the water and sugar. Strain through a sieve, and then freeze it like ice cream. Orange Sherbet Take the juice of a dozen oranges, and pour a pint of boiling water on the peel, and let it stand, covered, half an hour. Boil a pound of loaf sugar in a pint of water, skim, and then add the juice and the water in the peel to the sugar. Strain it and cool it with ice, or freeze it. The juice of two lemons and a little more sugar improves it.
Fruit Vinegar and Strawberry Acid Notes on Shrub and Fruit Vinegar: An evolution from fruit based beverages is the addition of rum and wine in the colonial era to create “Shrub”. In the early 19th century, medical professionals were beginning to advise against alcohol in hot weather. It is at this point alcohol based beverages like switchel and shrub began to be recorded with vinegar instead of alcohol. The name transitioned from “shrub” used for all beverages of this sort to “shrub” usually denoting an alcohol based beverage and “fruit vinegar” to denoting one without. Wolfie includes a chart tracing the name usage through the 19th century. (See attachment) While today’s mixologists include fun herbs, spices, and exotic fruits, mid 19th century connoisseurs chose classics like berries, currants, and cherries. Modern scientists understand that the acid fruits and vinegar contain vital electrolytes that help the body replenish moisture in hot weather. 19th century people understood that drinking fruit vinegar in hot weather makes them feel better. While the amount of potassium, magnesium, sodium diluted in water may seem minute, many re-enactors, including Wolfie, swear by it.
Recipe We Are Tasting Today:
From: Beecher, Catharine Esther. Miss Beecher's Domestic Receipt Book: Designed As A Supplement To Her Treatise On Domestic Economy. New York: Harper, 1850, c1846. Strawberry Vinegar Put four pounds very ripe strawberries, nicely dressed, to three quarts of the best vinegar, and let them stand three, or four days. Then drain the vinegar through a jellybag, and pour it on to the same quantity of fruit. Repeat the process in three days a third time. Finally, to each pound of the liquor thus obtained, add one pound of fine sugar. Bottle it and let it stand covered, but not tight corked, a week; then cork it tight, and set it in a dry and cool place, where it will not freeze. Raspberry vinegar can be made in the same way.
Wolfie’s Method:
What you’ll need: 3 quarts blackberries, ½ liter of fine vinegar, about 2 cups of sugar 1. Add one quart of blackberries to a preserving bowl. 2. Cover the berries with fine vinegar. 3. Set aside for 3-4 days. 4. Drain the vinegar off. Set the berries aside. 5. Add a fresh quart of blackberries to the preserving bowl. 6. Cover with previous vinegar. 7. Set aside for 3-4 days. Use the previous berries in a favorite recipe. 8. Repeat steps 4 through 7 9. Drain the vinegar off a final time and measure the results. 10. Add one cup of sugar to each cup of vinegar. 11. Bottle the mix and set aside in a cool, dry place.
Other Receipts and Recipes for Shrub and Fruit Vinegar: (Red denotes alcohol, green denotes a vinegar recipe not specified to have been used in a beverage, and blue denotes a fruit vinegar beverage without alcohol.) Harrison, Sarah. The House-keeper's Pocket-book. London: 1739 2nd To make Shrub, To nine Quarts of Brandy put two Quarts of Lemon-juice, and four Pounds of Loaf Sugar; infuse half of the Lemon-peels in the Brandy four and twenty Hours, then put it into a cask that holds near, or exact the Quantity; let it be well roll'd and jumbled once a Day, for four or five Days, then let it stand till it is fine; so bottle it off: A few Oranges do well amongst the lemons. If it be made of Orange-juice, half the Quantity of Sugar will do; but if it be half Lemons, and half Oranges, three Pounds of Sugar will not be sufficient: I have experienced it. ****************************** Smith, E. The Compleat Housewife. London: 1739 9th To make Shrub, Take two quarts of brandy, and put it in a large bottle, and put into it the juice of five lemons, the peels of two, half a nutmeg, stop it up, and let it stand three days, and add to it three pints
of white wine, a pound and half of sugar; mix it, and strain it twice thro' a flannel, and bottle it up : it is a pretty wine, and a cordial. ************************* Carter, Charles. The London and country cook. London: 1749 To make Shrub, TAKE two quarts of brandy, and put it in a large bottle, and put into it the juice of five lemons, the peels of two, half a nutmeg; stop it up, and let it stand three days, and add to it three pints of white wine, a pound and half of sugar; mix it, and strain it twice thro' a flannel, and bottle it up: it is a pretty wine, and a cordial. ******************************* Moxon, Elizabeth. English Housewifry, 1764 314. To make Orange Shrub. Take seville oranges when they are full ripe, to three dozen of oranges put half a dozen of large lemons, pare them very thin, the thinner the better, squeeze the lemons and oranges together, strain the juice thro' a hair sieve, to a quart of the juice put a pound and a quarter of loaf sugar; about three dozen of oranges (if they be good) will make a quart of juice, to every quart of juice, put a gallon of brandy, put it into a little barrel with an open bung with all the chippings of your oranges, and bung it up close; when it is fine, bottle it. This is a pleasant dram, and ready for punch all the year. ******************************* Raffald, Elizabeth. The Experienced English Housekeeper. London: 1769 To make Shrub. Take a Gallon of new Milk, put to it two quarts of Red Wine, pare fix Lemons and four Seville Oranges very thin, put in the Rinds, and the Juice of Twelve of each Sort, two Gallons of Rum and one of Brandy, let it stand twenty four Hours, add to it two Pounds of double refined Sugar, and stir it well together, then put it in a Jug, cover it close up and let it stand a Fortnight, then run it through a Jelly Bag, and bottle it for Use. To make Almond Shrub, Take three Gallons Rum or Brandy, three quarts of Orange Juice, the Peels of three Lemons, three Pounds of Loaf Sugar, then take four Ounces of Bitter Almonds, blanch and beat them fine, mix them in a Pint of Milk, then mix them all well together, let it stand an Hour to curdle, run it through a Flannel Bag several Times 'till it is clear, then Bottle it for Life. To make Currant Shrub. Pick your Currants clean from the Stalks when they are full ripe, and put Twenty-four Pounds into a Pitcher, with two Pounds of single refined Sugar, close the Jug well up, and put it into a Pan of boiling Water 'till they are soft, then strain them through a Jelly Bag, and to every quart
of Juice put one quart of Brandy, a pint of Red Wine, one quart of new Milk, a Pound of double refined sugar, and the Whites of two Eggs well beat, mix them all together, and cover them close up two Days, then run it through a Jelly Bag, and bottle it for Use. ********************************* Taylor, E. The Lady's, housewife's, and Cookmaid's Assistant. Berwick: 1769 To make Shrub Mix eight pounds of the best loaf sugar with six quarts of mountain wine, and the juice of six dozen of oranges and six lemons, the thin rind of eighteen oranges and six lemons, and five gallons of brandy; shake it often in the cask for ten days, and let it stand thirty days more unmoved. ******************************* Mason, Charlotte. The Lady's Assistant... London: 1777 3d Shrub. To one quart of Seville orange juice, one gallon of rum, two pounds and a half of loaf sugar beaten ; barrel it; pare half a dozen of the oranges very thin, let them lie in a small quantity of rum all night, the next day strain it into the vessel: this quantity of paring is for ten gallons. N. B. Take particular care to shake the vessel twice a day for a fortnight, or the shrub will be spoiled: it may then be bottled. Currant Shrub To five pints of currant juice, either red or white, one pound and an half of loaf sugar; when dissolved put to it one gallon of rum or brandy; clear it through" a flannel bag. ********************* Briggs, Richard. The English Art of Cookery. London: 1788 Orange Shrub Break one hundred pounds of loaf sugar in small pieces, put it into twenty gallons of water, boil it till the sugar is melted, skim it well, and put it in a tub to cool; when cold, put it. into a cask, with thirty gallons of good Jamaica rum, and fifteen gallons of orange juice, (mind to strain all the seeds out of the juice) mix them well together, then beat up the whites of six eggs very well, stir them well in, let it stand a week to fine, and then draw it off for use. By the same rules you may make any quantity you want. ************************** Frazer, Maciver *Susanna+ Mrs. The practice of cookery. Edinburgh: 1791/1820 To make a twenty-pint Barrel of Double Rum Shrub. Beat eighteen pounds of single-refined sugar; put it into the barrel, and pour a pint of lemon and a pint of orange juice upon the sugar; shake the barrel often, and stir it up with a clean stick
till the sugar is dissolved. Before you squeeze the fruit, pare four dozen, of the lemons and oranges very thin; put on some rum on the rind, and let it stand until it is to go into the barrel: when the sugar is all melted, fill up the barrel with the rum, and put in the rum that the rind is amongst along with it. Before the barrel is quite full, shake it heartily, that it may be all well mixed; then fill up the barrel with the rum, and bung it up; let it stand fix weeks before you pierce it. If you feel it is not fine enough, let it stand a week or two longer. **************************** Collingwood, Francis. The Universal Cook. London: 1792 Orange Shrub. Take twenty gallons of water, and break into it, in small pieces, one hundred pounds of loaf sugar. Boil it till the sugar be melted, skim it well, and put it in a tub to cool. When cold, put it into a cask, with thirty gallons of good Jamaica rum, and fifteen gallons of orange juice; but mind to strain all the seeds out of the juice. Mix them well together, then beat up the whites of fix eggs very well, stir them well in, let it stand a week to fine, and then draw it off for use. The same rules will hold good for the making of any quantity you please. ***************** Williams, T. The Accomplished Housekeeper. London: 1797 Orange Shrub, Take twenty gallons of water, and break into it, in finals pieces, one hundred pounds of loaf sugar. Boil it till the sugar be melted, shim it well, and put it in a tub to cool. When cold, put it into a cask, with thirty gallons of good Jamaica rum, and fifteen gallons of orange juice: but mind to strain all the seeds out of the juice. Mix them well together, then beat up the whites of fix eggs very well, stir them well in, let it stand a week to fine, and then, draw it off for use. The same rules will hold good for the making of any quantity you please. ****************************** Carter, Susannah. The Frugal Housewife: Or, Complete Woman Cook. New York: 1803 To Make Shrub Take two quarts of brandy, and put it in a large bottle, adding to it the juice of five lemons, the peels of two, and half a nutmeg; stop it up, let it stand three days, and add to it three pints of white wine, and a pound and a half of sugar; mix it, strain it twice through a flannel, and bottle it up. It is a pretty wine, and a cordial. *************************** Hudson, Mrs. The New Practice of Cookery, Pastry, Baking, and Preserving. Edinburgh: 1804 267. Raspberry Vinegar.
Fill your jar with raspberries, and cover them with vinegar; let it stand 24 hours, and drain it off and strain it; to every pint add one pound of sugar, put it in a jar, and set that in a pot on the fire till the vinegar has boiled some hours; take care to keep it close covered that no water from the pot gets in; the best way is to have hay about it; it must be covered with a bladder while in the warm bath; when cold, bottle it and cork it very close; when it begins to look tawny, it is done. ***************** Emerson, Lucy. The New-England Cookery, Montpelier: 1808 To Make Shrub Take two quarts of brandy, and put it in a large bottle, adding to it the juice of five lemons, the peels of two and half a nutmeg; stop it up, let it stand three days, and add to it three pints of white wine, and a pound and a half of sugar; mix it, strain it twice through a flannel, and bottle it up. It is a pretty wine and a cordial. *********************************** Hooker, Mary. The Young Housekeeper’s Friend. Boston. 1808 Raspberry Vinegar. To two quarts of raspberries, put a pint of cider vinegar. Let them lie together two or three days; then mash them up and put them in a bag to strain. To every pint, when strained, put a pound of best sugar. Boil it twenty minutes, and skim it. Bottle it when cold. ******************************* MacDonald, Duncon. The New London Family Cook. London: 1808 Raspberry Vinegar Water. Put a pound of fruit into a bowl, pour on it a quart of the best white wine vinegar, the next day strain the liquor on a pound of fresh raspberries, and the following one do the same, but do not squeeze the fruit; drain the liquor as dry as you can from it. The last time pass it through a canvas wetted with vinegar. Put it into a stone jar, with a pound of sugar to every pint of juice, broken into large lumps ; stir it when melted, then put the jar into a saucepan of water, or on a hot hearth, simmer and skim it. When cold, bottle it. This is one of the most useful preparations that can be in a house, not only as it affords a refreshing beverage, but being of singular efficacy in complaints of the chest. A large spoonful or two in a tumbler of water. No glazed or metal vessel must be used for it. The fruit, with an equal quantity of sugar, makes excellent raspberry cakes without boiling. ******************* Raffald, Elizabeth. The experienced English house-keeper, consisting of near 800 original receipts. London: 1808 (also: 1818, 1823) To make Shrub.
Take a gallon of new milk, put to it two quarts of red wine, pare six lemons and four Seville oranges very thin, put in the rinds, and the juice of twelve of each sort, two gallons of rum and one of brandy, let it stand twenty-four hours, add to it two pounds of double refined sugar, and stir it well together, then put it in a jug, cover it close up, and let it stand a fortnight, then run it through a jelly bag, and bottle it for use. To make Almond Shrub Take three gallons of rum or brandy, three quarts of orange juice, the peels of three lemons, three pounds of loaf sugar, then take four ounces of bitter almonds, blanch and beat them fine, mix them in a pint of milk, then mix them all well together, let it stand an hour to curdle, run it through a flannel bag several times till it is clear, then bottle it for use.. To make Currant Shrub. Pick your currants clean from the stalks when they are full ripe, and put twenty-four pounds into a pitcher, with two pounds of single refined sugar, close the jug well up, and put it into a pan of boiling water till they are soft, then strain them through a jelly bag, and to every quart of juice put one quart of brandy, a pint of red wine, one quart of new milk, a pound of double refined sugar, and the whites of two eggs well beat, mix them all together, and cover them close up two days, then run it through a jelly bag, and bottle it for use. *********************** Rundell, Maria Eliza Ketelby. A New System of Domestic Cookery. London: 1808. (also: 1811, 1817, 1819, 1823, 1826, 1833, 1840, 1859) Raspberry Vinegar. Put a pound of fine fruit into a china-bowl, and pour upon it a quart of the best white wine vinegar; next day strain the liquor on a pound of fresh raspberries; and the following day do the same, but do not squeeze the fruit, only drain the liquor as dry as you can from h. The last time pass it through a canvas previously wet with vinegar to prevent waste. Put it into a stone jar, with a pound of sugar to every pint of juice, broken into large lumps; stir it when melted, then put the jar into a sauce-pan of water* or on a hot hearth, let it simmer, and skim it. When cold, bottle it. This is one of the most useful preparations that can be kept in a house, not only as affording the most refreshing beverage, but being of singular efficacy in complaints of the chest. A large spoonful or two in a tumbler of water. Be careful to use no glazed nor metal vessel for it. The fruit, with an equal quantity of sugar, makes excellent Raspberry Cakes without boiling. White Currant Shrub. Strip the fruit, and prepare in ajar as for jelly; strain the juice, of which put two quarts to one gallon of rum, and two pounds of lump-sugar; strain through a jelly-bag. *********************** Farley, John. The London Art of Cookery. London: 1811 White Currant Shrub.
Having stripped the fruit, prepare in a jar as for jelly: put one gallon of rum, and two pounds of lump sugar to two quarts of the strained juice, and strain through a jelly-bag till clear: bottle for use. ********************************* Homespun, Priscilla. The Universal Receipt Book. Philadelphia, Pennsylvania: 1818 2d Currant Shrub. In a quart of rum or brandy, put three quarters of a pint of the strained juice of red or white currants, and the rind of half a Seville orange, with a little nutmeg. When it has stood a day or two closely corked, add a pint of white wine, with three quarters of a pound of loaf-sugar, and straining it, as soon as the sugar is dissolved, through a flannel bag, bottle it for use. Red currants will be best for the brandy, and white ones for the rum. Good raisin wine may be used instead of mountain or sherry. An Excellent Currant Shrub. To two quarts of the clear juice of ripe currants, add three pounds and a half of lump, or of good white India or Havanna sugar, and one gallon of old rum and brandy in the proportion of two-thirds rum and one third brandy. Filter it carefully through a flannel or cotton cloth, and bottle it up for use. If it is to be used soon, three quarts of spirits will be sufficient, viz. two quarts of rum and one of brandy. This makes a most delicious beverage, when mixed with water, for warm weather. ********************* Hammond, Elizabeth. Modern domestic cookery, and useful receipt book: containing directions for purchasing, London: 1819 3d Raspberry vinegar. Put two pounds of fruit into a bowl, and pour upon it half a gallon of the best white wine vinegar. The following day, strain the liquor on two pounds of fresh raspberries, and the day following the same, but do not squeeze the fruit, only drain it as dry as possible. The following day, pass it through a canvas previously wet with vinegar. Put the whole into a stone-jar, with a pound of sugar to every pint of juice, broken into large lumps, stir it till melted, then stand the jar in a saucepan of water, let it simmer, and skim it well. When cold, bottle it, and cork tight. Raspberry vinegar. To a market gallon of raspberries, take half a gallon of common vinegar, put it into an earthen pan, and let them stand three days; then strain them through a flannel bag, turning back the juice till it runs bright: and to every quart of juice take a quart of clarified sugar, boil it till it snaps, put in your juice and boil it one minute, take off the scum, put it in a stone bottle, and it will keep if necessary two years. ************ Nutt, Frederick. The Complete Confectioner. London: 1819 Raspberry Vinegar
Take six pounds of raspberries, gathered in dry weather, six pounds of pounded sugar, put them in an earthen pan, lay a layer of raspberries and a layer of sugar; let them stand for three days, and stir them once a day with a wooden spoon; then take three pints of Burgundy vinegar, put it to them, stir them well together, put them into a clean preserving pan, over a charcoal fire, make them boiling hot, then run them through a jelly bag, put the syrup in a clean earthen pot; then put a large kettle of water on the fire, put the pot with the syrup in the boiling water, and let it boil for two hours; if not sweet enough, sweeten it to your palate with fine loaf sugar; let it stand till cold, and put it into dry pint bottles. ***************** Radcliffe, M. A Modern System of Domestic Cookery. Manchester: 1823 Raspberry Vinegar. The best way to make this is to pour three pints of the best white wine vinegar on a pint and a half of fresh gathered red raspberries in a stone jar, or china bowl, (neither glazed earthenware, nor any metallic vessel, must be used ;) the next day strain the liquor over a like quantity of fresh raspberries; and the day following do the same. Then drain off the liquor without pressing, and pass it through a jelly bag, (previously wetted with plain vinegar) into a stone jar, with a pound of pounded lump sugar to each pint. When the sugar is dissolved, stir it up, cover down the jar, and set it in a sauce-pan of water, and keep it boiling for an hour, taking off the scum; add to each pint a glass of brandy, and bottle it: mixed in about eight parts of water, it is a very refreshing and delightful summer drink. An excellent cooling beverage to assuage thirst in ardent fevers, colds, and inflammatory complaints, &c. and is agreeable to most palates. ******************************** Domestic Economy, and Cookery, for rich and poor, by a lady, London: 1827 Raspberry Vinegar for Summer Beverage. Fill a jar with raspberries, and cover them with vinegar, cork it and leave it three days, strain it, and to every pint put one pound of sugar; put it into ajar, and set it to boil in a bain-marie for some hours: it ought to be well covered, and have a cloth about it, to prevent accidents. Let it cool, bottle, and cork it well; when it looks brownish, it is enough. ********************************* Jarrin, William. The Italian Confectioner. London: 1827 3d No. 117.—Raspberry-Vinegar Syrup. Take white or red raspberries, pick them very clean, mash them, and let them ferment, (see No. 111); drain off the juice, and for every pint add two pints of vinegar; filter it, add three pounds of loaf-sugar, reduce it to a pearl, (see No. 7).—Observe to take white wine vinegar, and fine loaf-sugar, to white raspberries. ************************** Roberts, Robert. The House Servant's Directory. New York: 1827 46. To Make Raspberry Vinegar Most Delicious
Put one quart of clean picked raspberries into a large bowl, pour on them one quart of best white wine vinegar, the next day strain off the liquor on one pound of fresh raspberries, and the following day do the same, but do not squeeze the fruit, but drain the liquor as dry as possible from the fruit; the last time pass it through a cloth wet in vinegar, to prevent any waste, then put it into a stone jar, with a pound of sugar to every pint of juice, let your sugar be in large lumps, as it is much better; when dissolved stir it up well, put your jar in a pot of hot water, let it simmer, skim well, and when cold bottle and cork close. ******************************** Johnstone, Christian. The Cook and Housewife's Manual... by Margaret Dods. Edinburgh: 1828 3d Raspberry Vinegar Pour on fresh-gathered raspberries, put into a large stone or china dish, the best champagne vinegar, in the proportion of a bottle to two quarts of fruit. Next day pour off the liquor, and pour a little more vinegar over the fruit; but where the fruit is plenty and cheap, you need not mind expressing the juice too carefully; strain through a sieve, but do not bruise the fruit. To every pint of the vinegar and juice which are now blended, allow a full pound of good refined sugar. Break it in pieces, and dissolve it in the juice. Place the whole in a stone-jar, (not a glazed earthen one,) and put the jar covered in a kettle of boiling water for an hour; take off what scum arises; when cool, bottle the vinegar for use. This is an exceedingly pleasant beverage in hot weather. Two spoonfuls mixed with water make a delicious draught; but the large quantity of acid which it contains may in some cases render it an improper one. ****************************** Child, Lydia Maria Francis. The Frugal Housewife. Boston: 1830 Raspberry Shrub Raspberry shrub mixed with water is a pure delicious drink for summer; and in a country where raspberries are abundant, it is good economy to make it answer instead of Port and Catalonia wine. Put raspberries in a pan and scarcely cover them with strong vinegar. Add a pint of sugar to a pint of juice; (of this you can judge by first trying your pan to see how much it holds) scald it, skim it, and bottle it when cold. ************************* Dolby, Richard. The Cook's Dictionary and House-keeper's Directory. London: 1830 Vinegar, Syrup of. Take a large wide-mouthed glass bottle, pour into it two quarts of the best vinegar, and as many picked raspberries as the bottle will contain, taking care that the vinegar does come above them; let these stand covered for a week. At the end of that time, pour both vinegar and raspberries on a silk sieve, pressing the latter lightly, that the juice may run through with the vinegar ; when perfectly clear, weigh it, and put double its weight of fine sugar, crushed; pour the vinegar in,
close the matrass, and set it in a moderately heated bain marie; as soon as the sugar is dissolved, let the fire go out gradually, and when the syrup is cold, bottle it. The corks should be sealed, to exclude the air entirely. Currant Shrub To five pints of currant juice, either red or white, one pound and a half of loaf sugar; when dissolved, put to it one gallon of rum or brandy; clear it through a flannel bag. ************************* Lee, N.K.M. The Cook's Own Book. Boston: 1832 Raspberry Vinegar The best way to make this, is to pour three pints of the best white wine vinegar on a pint and a half of fresh-gathered red raspberries in a stone jar, or china bowl (neither glazed earthenware, nor any metallic vessel, must be used;) the next day strain the liquor over a like quantity of fresh raspberries; and the day following do the same. Then drain off the liquor without pressing, and pass it through a jelly-bag (previously wetted with plain vinegar) into a stone jar, with a pound of pounded lump sugar to each pint. When the sugar is dissolved, stir it up, cover down the jar, and set it in a saucepan of water, and keep boiling for an hour, taking off the scum; add to each pint a glass of brandy, and bottle it: mixed in about eight parts of water, it is a very refreshing and delightful summer drink. An excellent cooling beverage to assuage thirst in ardent fevers, colds, and inflammatory complaints, &c. and is agreeable to most palates. ********************************** Copley, Esther Hewlett. Cottage Comforts. London: 1834 12th (also: 1829) 628. Raspberry vinegar. Put a quart of raspberries and a quart of the best vinegar into a china bason; let them stand a day, then strain off the liquor on to a quart more raspberries; do not squeeze, but drain the pulp as dry as you can; and to prevent waste of juice, it may be well to wet your straining cloth with vinegar; the day following repeat this process on another quart of raspberries. Having stood a day and been again drained off, the liquor is to be simmered, in an unglazed earthen pipkin or stone jar, with one pound of fine loaf sugar to each pint of liquor; let it simmer about a quarter of an hour; when cold bottle and closely cork it. Be careful that through the whole process no metal or glazed earthen vessel is used. Some people put all the raspberries at once, and let it stand three days, which perhaps answers as well. A tablespoon full of this liquor in a glass of water, makes a most refreshing drink for sick persons, and is particularly serviceable in complaints of the chest. ******************* Rundell, Maria Eliza Ketelby. The new family receipt book. London: 1837 (Also: 1811) 583. Currant Shrub. In a quart of rum or brandy put three quarters of a pint of the strained juice of currants, and the rind of half a Seville orange, with a little nutmeg. When it has stood a day or two closely
corked, add a pint of white wine, with three quarters of a pound of loaf sugar; and straining it as soon as the sugar is dissolved through a flannel bag, bottle it for use. Red currants will be best for brandy, and white currants for rum: good raisin wine may be used instead of mountain or sherry. ****************** Copley, Esther. The Housekeeper's Guide. London: 1838 Raspberry Vinegar May be made either by boiling down the juice with an equal weight of sugar, the same as for jelly, and then mixing it with an equal quantity of distilled vinegar, to be bottled with a glass of brandy in each bottle; or, In a china bowl or stone jar (free from metallic glaze) steep a quart of fresh gathered raspberries in two quarts of the best white wine vinegar. Next day strain the liquor on an equal quantity of fresh fruit, and the next day do the same. After the third steeping of fruit, dip a jellybag in plain vinegar to prevent waste, and strain the flavoured vinegar through it into a stonejar. Allow to each a pint of vinegar, a pound of loaf sugar powdered. Stir in the sugar with a silver spoon, and, when dissolved, cover up the jar and set it in a kettle of water. Keep it at boiling heat one hour; remove the scum. When cold, add to each pint a glass of brandy, and bottle it. This is a pleasant and useful drink in hot weather or in sickness: one pint of the vinegar to eight of cold water. ********************** Randolph, Mary. The Virginia Housewife, Or, Methodical Cook, Baltimore: 1838 Raspberry Vinegar Put a quart of ripe red raspberries in a bowl; pour on them a quart of strong well flavoured vinegar--let them stand twenty-four hours, strain them through a bag, put this liquid on another quart of fresh raspberries, which strain in the same manner--and then on a third quart: when this last is prepared, make it very sweet with pounded loaf sugar; refine and bottle it. It is a delicious beverage mixed with iced water. Cherry Shrub Gather ripe morello cherries, pick them from the stalk, and put them in an earthen pot, which must be set into an iron pot of water; make the water boil, but take care that none of it gets into the cherries; when the juice is extracted, pour it into a bag made of tolerably thick cloth, which will permit the juice to pass, but not the pulp of your cherries; sweeten it to your taste, and when it becomes perfectly clear, bottle it--put a gill of brandy into each bottle, before you pour in the juice--cover the corks with rosin. It will keep all summer, in a dry cool place, and is delicious mixed with water. ************************ Bryan, Lettice. The Kentucky Housewife. 1839
Cherry Shrub Break up some fine ripe cherries, press out all the juice, and put it in a preserving kettle with a pound of loaf sugar to each quart of juice. Break up a few of the cherry seeds, boil them in a very little water, till the flavor is extracted, and strain the liquid into the juice and sugar. Boil it for eight or ten minutes, skim it, and cool it. Have ready some small bottles, washed clean, and dried; put in each a wine glass of brandy; fill them with the syrup, and cork them securely. It makes a very delicious ice, frozen over twice, as directed for ice creams, and is also fine, mixed with iced waters.
Raspberry Shrub Gather fine ripe raspberries, (the English ones are best,) pick them, but do not wash them, break them up and put them in a jar. Pour in as much good vinegar as will cover them well, close the jar, and let them steep for several days. Then strain them through a cloth, pressing them, to obtain all the juice you can; pour it on a fresh supply of berries, let them set again for several days, them boil them up, strain the liquid through a cloth, and set it by to cool. Mix with it half a pound of loaf sugar to each quart of the liquid, and when it is completely dissolved, and the liquid cold, bottle it, securing the corks with melted rosin. Strawberry shrub may be made in the same manner, and either is very nice, mixed with iced water, for a summer drink. Crab-apple Shrub Gather your crab-apples when ripe, break them up with a wooden mallet, and boil them for a few minutes in just enough water to cover them; then strain the liquid and set it by till next day; mix with it a pound and a half of loaf sugar to each quart of the liquid, and boil and skim it well. When it is cold, put it up in quart bottles, putting in each a gill of brandy, and mix it with iced water for a summer's drink. ********************************** Leslie, Eliza. Directions for Cookery, in its Various Branches. Philadelphia: 1840 Raspberry Vinegar Put two quarts of ripe fresh gathered raspberries into a stone or china vessel, and pour on them a quart of vinegar. Let it stand twenty-four hours, and then strain it through a sieve. Pour the liquid over two quarts of fresh raspberries, and let it again infuse for a day and a night. Then strain it a second time. Allow a pound of loaf sugar to every pint of juice. Break up the sugar, and let it melt in the liquor. Then put the whole into a stone jar, cover it closely, and set it in a kettle of boiling water, which must be kept on a quick boil for an hour. Take off all the scum, and when cold, bottle the vinegar for use. Raspberry vinegar mixed with water is a pleasant and cooling beverage in warm weather; also in fevers. Fox Grape Shrub --Gather the grapes when they are full grown, but before they begin to purple. Pick from the stems a sufficient quantity to nearly fill a large preserving kettle, and pour on them as much
boiling water as the kettle will hold. Set it over a brisk fire, and keep it scalding hot till all the grapes have burst. Then take them off, press out and strain the liquor, and allow to each quart a pound of sugar stirred well in. Dissolve the sugar in the juice; then put them together into a clean kettle, and boil and skim them for ten minutes, or till the scum ceases to rise. When cold, bottle it, first putting into each bottle a jill of brandy. Seal the bottles, and keep them in a warm closet. You may make gooseberry shrub in this manner. Currant Shrub --Your currants must be quite ripe. Pick them from the stalks, and squeeze them through a linen bag. To each quart of juice allow a pound of loaf-sugar. Put the sugar and juice into a preserving kettle, and let it melt before it goes on the fire. Boil it ten minutes, skimming it well. When cold, add a jill of the best white brandy to each quart of the juice. Bottle it, and set it away for use; sealing the corks. It improves by keeping. Raspberry shrub may be made in this manner; also strawberry. Cherry Shrub --Pick from the stalks, and stone a sufficient quantity of ripe morellas, or other red cherries of the best and most juicy description. Put them with all their juice into a stone jar, and set it, closely covered, into a deep kettle of boiling water. Keep it boiling hard for a quarter of an hour. Then pour the cherries into a bag, and strain and press out all the juice. Allow a pound of sugar to a quart of juice, boil them together ten minutes in a preserving kettle, skimming them well, and when cold, bottle the liquid; first putting a jill of brandy into each bottle. ************************** Rundell, Maria Eliza Ketelby. A New System of Domestic Cookery: With the Addition of Many New Receipts. London: 1840 (also: 1824, 1826, 1833) Raspberry Vinegar. Put a pound of fine fruit into a china-bowl, and pour upon it a quart of the best white wine vinegar; next day strain the liquor on a pound of fresh raspberries ;and the following day do the same, but do not squeeze the fruit, only drain the liquor as dry as you can from it. The last time pass it through a canvas previously wet with vinegar to prevent waste. Put it into a stone jar, with a pound of sugar to every pint of juice, broken into large lumps; stir it when melted, then put the jar into a sauce-pan of water, or on a hot hearth, let it simmer, and skim it. When cold, bottle it. This is one of the most useful preparations that can be kept in a house, not only as affording the most refreshing beverage, but being of singular efficacy in complaints of the chest. A large spoonful or two in a tumbler of water. Be careful to use no glazed nor metal vessel for it. *****************
Masters, P. The Young Cook's Assistant. London: 1841 662. Raspberry Vinegar. To every six pounds of raspberries (full ripe) add four pounds of lump sugar and one pint of Burgundy vinegar; cover it three days, then strain it clear through a napkin. Put it into a jar, and tie a paper slightly over the top; then set the jar in a saucepan of boiling water, placed over a stove fire, and let it boil an hour. If not sweet enough, add half-a-pound more sugar while it is boiling. When cold, put it into dry pint bottles, and well cork it: it will keep many years. ************************* Dayton & Saxton. The American Housewife. New York. 1841 351. Currant Shrub. To a pint of strained currant juice, put a pound of sugar. Boil the sugar and juice gently together, eight or ten minutes, then set it where it will cool. Add, when lukewarm, a wine glass of French brandy to every pint of syrup—bottle and cork it tight—keep it in a cool place. 352. Raspberry Shrub. To three quarts of fresh, ripe raspberries, put one of good vinegar. Let it remain a day—then strain it, and put to each pint a pound of white sugar. Boil the whole together for half an hour, skim it clear. When cool, add a wine glass of French brandy to each pint of the shrub. A couple of table-spoonsful of this, mixed with a tumbler two-thirds full of water, is a wholesome and refreshing drink in fevers. 353. Lemon Shrub. Procure nice fresh lemons—pare the rind off thin, then squeeze out the juice of the lemons, and strain it. To a pint of the juice put a pound of white sugar, broken into small pieces. Measure out for each pint of the syrup three tablespoonsful of French brandy, and soak the rind of the lemons in it. Let the whole remain a day, stirring up the lemon, juice and sugar frequently. The next day turn off the syrup, and mix it with the brandy and lemon rinds—put the whole in clean bottles, cork and seal them tight, and keep them in dry sand, in a cool place. ************************** Gibbons, Merle. The domestic dictionary and housekeeper's manual. London: 1842 Raspberry Vinegar Having procured a sufficient quantity of fresh gathered raspberries, bruise them in a large bowl, and having poured over them some good vinegar, (in the proportion of a pint to a quart of the fruit,) cover closely; let it stand for four days, stirring at least once every day; then strain it through a jelly bag, until all the liquid has drained through, but without pressing it; to a pint of this strained liquor, add a pound of pounded lump sugar, which must be boiled for about a quarter of an hour, taking off the scum as it rises; when cold, bottle and cork; a glass of brandy may be added to a quart of raspberry vinegar. This article is very useful in sore throats, or in fevers, mixed with water, as a refreshing beverage. ***********************
Rundell, Maria Eliza Ketelby. A New System of Domestic Cookery... Many New Receipts. London: 1842 Raspberry Vinegar To a quart of common vinegar put two quarts of fresh raspberries, let them stand twenty-four hours; then drain them off, but do not squeeze them. Put in two quarts more, let them stand as before, and this must be repeated a third time. After which put the vinegar into a jar, measure it, and to every pint put a pound of lump-sugar. Set the jar up to the neck in boiling water, and let the vinegar boil for ten minutes, stirring it frequently. There should on no account be fewer raspberries than the proportion mentioned, and the vinegar will not be fit for use until the following summer. N.B. The last two quarts of raspberries will make most excellent jam: it will not do to mix with cream, but for all other purposes will be as good as the common jam, or with an equal quantity of sugar it will make excellent raspberry cakes without boiling. The raspberries should be put into a china bowl, and care must be taken not to use glazed or metal vessels in boiling. ************************************** Ellis, Sarah. Mrs. Ellis's Housekeeping Made Easy. New York: 1843 Raspberry Shrub Raspberry shrub mixed with water is a pure, delicious drink for summer; and in a country where raspberries are abundant, it is good economy to make it answer instead of Port and Catalonia wine. Put raspberries in a pan, and scarcely cover them with strong vinegar. Add a pint of sugar to a pint of juice; (of this you can judge by first trying your pan to see how much it holds ;) scald it, skim it, and bottle it when cold. ********************** Pereira, Jonathan. A treatise on food and diet. New York: 1843 Raspberry Vinegar An extemporaneous Raspberry Vinegar is made by dissolving half a pint of raspberry jelly in a pint of vinegar. This, when diluted with water, (forming Raspberry-Vinegar Water,) affords a pleasant cooling beverage for allaying thirst in fevers, colds, and inflammatory maladies. *********************** Bury, Charlotte. The Lady's Own Cookery Book. London: 1844 3d Raspberry Vinegar. No. 1. Fill a very large jug or jar with raspberries; then pour as much white wine vinegar upon them as it will hold; let it stand four days, stirring it three times every day. Let it stand four days more,
covered close up, stirring it once a day. Strain it through a hair sieve, and afterwards through a flannel bag; and to every pint of liquor add one pound of loaf-sugar. Simmer it over the fire, skimming it all the time, till quite clear. As soon as cold, bottle it. This is very good sauce for a plain batter pudding and pancakes. Raspberry Vinegar. No. 2. Take two pounds of sugar; dissolve it in a pint of water; then clarify, and let it boil till it is a thick syrup. Take the same quantity of raspberries, or currants, but not too ripe, and pour over them a quarter of a pint of vinegar, in which they must steep for twenty-four hours. Pour the fruit and vinegar into the syrup, taking care not to bruise the fruit; then give it one boil, strain it, and cork it up close in bottles. The fruit must be carefully picked and cleaned, observing not to use any that is in the least decayed. To the syrup of currants a few raspberries may be added, to heighten the flavour. An earthen pipkin is the best to boil in. Raspberry Vinegar. No. 3. Fill a jug with raspberries; add as much of the best vinegar as the jug will hold; let the fruit steep ten or twelve days; then strain the liquor through a fine sieve, without squeezing the raspberries; put three pounds of lump sugar to a quart of juice, and skim it. Currant Shrub. Pick the currants from the stalks; bruise them in a marble mortar; run the juice through a flannel bag. Then take two quarts of the clear juice; dissolve in it one pound of double refined sugar, and add one gallon of rum. Filter it through a flannel bag till quite fine. ************************************** The United States Practical Receipt Book: Or, Complete Book of Reference, for the Manufacturer. Philadelphia: 1844 Raspberry Vinegar. Red raspberries, 9 pints; vinegar, 1 gallon. Macerate, then strain with expression, and add sugar, 4 or 5 pounds; brandy, 1 pint. ************ Acton, Eliza. Modern Cookery. Revised by Sarah Hale. Phila.: 1845 (Also 1845) Strawberry Vinegar of Delicious Flavour TAKE the stalks from the fruit, which should be of a highly flavoured sort, quite ripe, fresh from the beds, and gathered in dry weather; weigh and put it into large glass jars, or wide-necked bottles, and to each pound pour about a pint and a half of fine pale white wine vinegar, which will answer the purpose better than the entirely colourless kind sold under the name of distilled vinegar, but which is, we believe, the pyroligneous acid greatly diluted. Tie a thick paper over them, and let the strawberries remain from three to four days; then pour off the vinegar and empty them into a jelly-bag, or suspend them in a cloth that all the liquid may drop from them without pressure; replace them with an equal weight of fresh fruit, pour the vinegar upon it, and three days afterwards repeat the same process, diminishing a little the proportion of
strawberries, of which the flavour ought ultimately to overpower that of the vinegar. In from two to four days drain off the liquid very closely, and after having strained it through a linen or a flannel bag, weigh it, and mix with it an equal quantity of highly-refined sugar roughly powdered; when this is nearly dissolved, stir the syrup over a very clear fire until it has boiled five minutes, and skim it thoroughly ,• pour it into a delicately clean stone pitcher, or into large china jugs, throw a folded cloth over and let it remain until the morrow; put it into pint or halfpint bottles, and cork them lightly with new velvet corks; for if these be pressed in tightly at first, the bottles would be liable to burst: in four or five days they may be closely corked, and stored in a dry and cool place. Damp destroys the colour and injures the flavour of these fine fruit-vinegars; of which a spoonful or two in a glass of water affords so agreeable a summer beverage, and one which, in many cases of illness, is so acceptable to invalids. They make also most admirable sauces for common custard, batter, and various other simple and sweet light puddings. Strawberries (stalked), 4 lbs.; vinegar, 3 quarts: 3 to 4 days. Vinegar drained and poured on fresh strawberries, 4 lbs.: 3 days. Drained again on to fresh fruit, 3 to 4 lbs.: 2 to 4 days. To each pound of the vinegar, 1 lb. of highly-refined sugar: boiled 5 minutes. Lightly corked, 4 or 5 days. Obs.—Where there is a garden the fruit may be thrown into the vinegar as it ripens, within an interval of forty-eight hours, instead of being all put to infuse at once, and it must then remain in it a proportionate time: one or two days in addition to that specified will make no difference to the preparation. The enamelled German stewpans are the best possible vessels to boil it in; but it may be simmered in a stone jar set into a pan of boiling water when there is nothing more appropriate at hand; though the syrup does not usually keep so well when this last method is adopted. Raspberries and strawberries mixed will make a vinegar of very pleasant flavour; black currants also will afford an exceedingly useful syrup of the same kind. Strawberry Acid Royal Dissolve in a quart of spring water two ounces of citric acid, and pour it on as many quite ripe and richly-flavoured strawberries, stripped from their stalks, as it will just cover; in twenty-four hours drain the liquid closely from the fruit, and pour on it as much more; keep it in a cool place, and the next day drain it again entirely from the fruit, and boil it gently for three or four minutes, with its weight of very fine sugar, which should be dissolved in it before it is placed over the fire. It should be boiled, if possible, in an enamelled stewpan. When perfectly cold put it into small dry bottles for use, and store it in a cool but not damp place. It is one of the most delicate and deliciously flavoured preparations possible, and of beautiful colour. If allowed to remain longer than the eight-and-forty hours before it is boiled, a brisk fermentation will commence. It must be well secured from the air when stored. Water, 1 quart; citric acid, 2 ozs.; strawberries, 2 to 3 lbs. : 24 hours. Same quantity of fruit: 24 hours. Equal weight of sugar and this liquid: 3 to 4 minutes at the utmost. Very Fine Raspberry Vinegar
Fill glass jars, or large wide-necked bottles, with very ripe but perfectly sound, freshly gathered raspberries, freed from their stalks, and cover them with pale white wine vinegar: they may be left to infuse from a week to ten days without injury, or the vinegar may be poured from them in four and five, when more convenient. After it is drained off, turn the fruit into a sieve placed over a deep dish or bowl, as the juice will flow slowly from it for many hours; put fresh raspberries into the bottles, and pour the vinegar back upon them; two or three days later change the fruit again, and when it has stood the same space of time, drain the whole of the vinegar from it, pass it through a jelly-bag, or thick linen cloth, and boil it gently for four or five minutes with its weight of good sugar roughly powdered, or a pound and a quarter to the exact pint, and be very careful to remove the scum entirely, as it rises. On the following day bottle the syrup, observing the directions which we have given for the strawberry vinegar. When the fruit is scarce, it may be changed twice only, and left a few days longer in the vinegar. Raspberries, 6 lbs.; vinegar, 9 pints: 7 to 10 days. Vinegar drained on to fresh raspberries (fi lbs. of): 3 to 5 days. Poured again on fresh raspberries, 6 lbs.: 3 to 5 days. Boiled 5 minutes with its weight of sugar. Obs.—When the process of sugar-boiling is well understood, it will be found an improvement to boil that which is used for raspberry or strawberry vinegar to candy height before the liquid is mixed with it; all the scum may then be removed with a couple of minutes simmering, and the flavour of the fruit will be more perfectly preserved. For more particular directions as to the mode of proceeding, the chapter on confectionary may be consulted. *************************** Kitchiner, William. The Cook's Oracle. Edinburgh: 1845 (also: 1822, 1822, 1830,1836) Raspberry Vinegar 329. The best way to make this, is to pour three pints of the best white wine Vinegar on a pint and a half of fresh-gathered Red Raspberries in a Stone Jar, or China bowl (neither glazed earthenware, nor any metallic vessel, must be used); the next day strain the liquor over a like quantity of fresh Raspberries: and the day following do the same. Then drain off the liquor without pressing, and pass it through a Jelly Bag (previously wetted with plain Vinegar) into a stone Jar, with a pound of pounded lump Sugar to each pint. When the Sugar is dissolved, stir it up, cover down the Jar, and set it in a sauce-pan of water, and keep it boiling for an hour, taking off the scum ; add to each pint a glass of Brandy, and bottle it: mixed in about eight parts of water, it is a very refreshing and delightful Summer drink. An excellent cooling beverage to assuage thirst in ardent fevers, colds, and inflammatory complaints, &c. and is agreeable to most palates. ********************** Dod, Margaret. The Cook's and Housewife's Manual. 8th revised ed. Edinburgh: 1847 356. Raspberry- Vinegar. Pour on fresh-gathered raspberries, put in a large stoneware or china dish, or wide-necked bottles, the best champagne vinegar, in the proportion of a bottle to two quarts of fruit. Next day pour off the liquor, and pour a little more vinegar over the fruit: where the fruit is plentiful
and cheap, you need not mind expressing the juice too carefully; strain through a sieve, but do not bruise the fruit. To every pint of the vinegar and raspberry juice, now blended, allow a full pound of good refined sugar. Break it in pieces, and dissolve it in the juice. Boil the syrup for seven minutes, or it is better to place the whole in a stone jar, (not a glazed earthen one,) and put the jar, (covered,) in a kettle of boiling water for an hour; take off what scum arises; when cool bottle the vinegar for use. This is an exceedingly pleasant beverage in hot weather. Two spoonfuls mixed with water make a delicious summer draught; but the large quantity of acid which it contains may, in some cases, render it an improper one. With currant-jelly it makes an admirable sauce for roast venison or mutton, and is made extempore by melting raspberry jelly in vinegar *************************************** Leslie, Eliza. The Lady's Receipt-Book: A Useful Companion For Large Or Small Families. Philadelphia: 1847 Fine Raspberry Vinegar Put a sufficient quantity of ripe raspberries into a large wooden or stone vessel, and pour on as much of the best genuine white wine vinegar as will cover them well. Cover the vessel, and let it stand undisturbed during twenty-four hours; or longer, if the juice is not entirely extracted; when it is, the raspberries will look whitish and shrunk. You must, on no account, bruise or stir them. Then strain the whole liquid through a large hair sieve placed over a broad stone pan. Let the juice run through of itself, without any mashing or squeezing. The least pressing will cause the liquid, when finished, to look cloudy and dull. Have ready, in another vessel, the same quantity of fresh raspberries that you put in at first; and pour the strained liquid over them. Cover it, and let it again stand undisturbed for twenty-four hours or more. Then again pass it through a sieve, without any squeezing. A third time pour the liquid over the original quantity of fresh raspberries in another vessel, and let it stand untouched during twenty-four hours. Afterwards measure the liquid, and to every pint allow a pound of the best double-refined loafsugar, broken small. Put the whole into a large preserving-kettle, and boil and skim it about twenty minutes. Then pour it into a clean stone vessel, and set it to cool. Cover it, and let it stand all night. Next day, transfer it to bottles, which must be perfectly dry and clean. Cork them closely, and seal the corks. It will keep for years if made exactly according to the above directions. To use it as a beverage, put a large wine-glass of the raspberry vinegar into a tumbler, and fill it up with ice-water. Mixed with hot water, and drank as warm as possible immediately on going to bed, it is an excellent palliative for a cold; and, by producing a perspiration, will sometimes effect a cure. French Raspberry Vinegar Take a sufficiency of fine ripe raspberries. Put them into a deep pan, and mash them with a wooden beetle. Then pour them, with all their juice, into a large linen bag, and squeeze and press out the liquid into a vessel beneath. Measure it; and to each quart of the raspberry-juice allow a pound of powdered white sugar, and a pint of the best cider vinegar. First mix together the juice and the vinegar, and give them a boil in a preserving-kettle. When they have boiled
well, add gradually the sugar, with a beaten white of egg to every two pounds; and boil and skim it till the scum ceases to rise. When done, put it into clean bottles, and cork them tightly. It is a very pleasant and cooling beverage in warm weather, and for invalids who are feverish. To use it, pour out half a tumbler of raspberry vinegar, and fill it up with ice-water. It is a good palliative for a cold, mixed with hot water, and taken as hot as possible immediately on going to bed, so as to produce perspiration. ***************** Webster, A. L. The Improved Housewife. Hartford: 1844 2d rev (also 1847 9th edition) 539. Cherry Shrub. Pick ripe Morello cherries from the stem; put them in an earthen pot; place that in an iron pot of water; boil till the juice is extracted; strain it through a cloth thick enough to retain the pulp, and sweeten it to your taste. When perfectly clear, bottle it, sealing the cork. By first putting a gill of brandy into each bottle, it will keep through the summer. It is delicious mixed with water. 540. Currant Shrub. To a pound of sugar, add a pint of strained currant juice; boil it gently eight or ten minutes, skimming it well; take it off; and when lukewarm, add half a gill of brandy to every pint of shrub. Bottle tight. 541. Raspberry Shrub. Put one quart of vinegar to three quarts of ripe raspberries ; after standing a day, strain it, adding to each pint a pound of sugar, and skim it clear, while boiling about half an hour. Put a wineglass of brandy to each pint of the shrub, when cool. Two spoonfuls of this mixed with a tumbler of water, is an excellent drink in fevers. 542. Lemon Shrub. Pare a thin rind off from fresh lemons; squeeze out and strain the juice; put to a pint of it, a pound of sugar broken in small pieces; take for each pint of the sirup three spoonfuls of brandy, and soak the rind of the lemon in it. Let all stand one day, frequently stirring up the lemon juice and sugar. Next day pour off the sirup, and mix it with the brandy and lemon rinds. Keep it under sealed corks, in dry sand, in a cool place. ****************************************** Beecher, Catharine Esther. Miss Beecher's Domestic Receipt Book. New York: 1850 Strawberry Vinegar Put four pounds very ripe strawberries, nicely dressed, to three quarts of the best vinegar, and let them stand three, or four days. Then drain the vinegar through a jelly-bag, and pour it on to the same quantity of fruit. Repeat the process in three days a third time. Finally, to each pound of the liquor thus obtained, add one pound of fine sugar. Bottle it and let it stand covered, but not tight corked, a week; then cork it tight, and set it in a dry and cool place, where it will not freeze. Raspberry vinegar can be made in the same way.
Royal Strawberry Acid Take three pounds of ripe strawberries, two ounces of citric acid, and one quart of spring water. Dissolve the acid in the water and pour it on to the strawberries, and let them stand in a cool place twenty-four hours. Then drain the liquid off and pour it on to three pounds more of strawberries, and let it stand twenty-four hours. Then add to the liquid its own weight of sugar, boil it three or four minutes (in a porcelain lined preserve kettle, lest metal may affect the taste), and when cool, cork it in bottles lightly for three days, and then tight, and seal them. Keep it in a dry and cool place, where it will not freeze. It is very delicious for the sick, or the well. ************** Murray's modern cookery book. Modern domestic cookery, by a lady London 1851 Raspberry Vinegar To 1 quart of common vinegar put 2 quarts of fresh raspberries, let them stand 24 hours; then drain them off, but do not squeeze them. Put in 2 quarts more, let them stand as before, and this must be repeated a third time. After which, put the vinegar into a jar, measure it, and to every pint put 1 lb. of lump-sugar. Set the jar up to the neck in boiling water, and let the vinegar boil for 10 minutes, stirring it frequently. There should on no account be fewer raspberries than the proportion mentioned, and the vinegar will not be fit for use until the following summer.
,Shrub} Of White Currant Strip the fruit, and prepare it in a jar as for jelly; strain the juice, of which put 2 quarts to 1 gallon of rum, and 2 lbs. of lump-sugar; strain through a jelly-bag. Or: To a gallon of rum put 2 quarts of white currant juice strained, and 1 1/2 lb. of lump-sugar; stir them well together, and let them stand in a pan closely covered all night. Stir it well in the morning, strain it through a sieve of coarse cloth, and then through a jelly-bag. Should it not be clear, put it through the jelly-bag a second time, then bottle it for use.
********************* Soyer, Alexis. The Modern Housewife: Or, Ménagère. Comprising Nearly One Thousand Receipts, for the Economic. London: 1851 Raspberry Vinegar Beverage 92. Put two tablespoonfuls of raspberry vinegar into a cup, over which pour half a pint of boiling water; when cold, use it as you may be instructed or when necessary; any kind of fruit syrup would answer the same purpose, and be equally as good, that is, currants, cherries, strawberries mulberries, &c.
***** Bishop, Frederick. The Illustrated London Cookery Book. London: 1852 Raspberry Vinegar Take a large wide-mouth bottle, pour into it two quarts of the best vinegar, and as many picked raspberries as the bottle will hold, taking care that the vinegar does come above them; let these stand covered for a week, at the end of that time pour both vinegar and raspberries on to a silk sieve, pressing the latter lightly that the juice may run through with the vinegar, when perfectly clear weigh it, and put double its weight of refined sugar crushed, pour the vinegar in, close the matrass, and set it in a moderately heated bain marie; as soon as the sugar is dissolved let the fire go out gradually, and when the syrup is cold bottle it. The corks should be sealed to exclude the air entirely. ************************ Hale, Sarah Josepha Buell. The Ladies' New Book Of Cookery. New York: 1852 154. Cherry Shrub. Pick ripe acid cherries from the stem, put them in an earthen pot; place that in an iron pot of water; boil till the juice is extracted; strain it through a cloth thick enough to retain the pulp, and sweeten it to your taste. When perfectly clear, bottle it, sealing the cork. By first putting a gill of brandy into each bottle, it will keep through the summer. It is delicious mixed with water. Irish or Monongahela whiskey will answer instead of the brandy, though not as good. 155. White Currant Shrub. Strip the fruit, and prepare in a jar, as for jelly; strain the juice, of which put two quarts to one gallon of rum, and two pounds of lump-sugar; strain through a jelly-bag. 156. Currant Shrub. 1 lb. of sugar. 1 pint of strained currant juice. Boil it gently eight or ten minutes, skimming it well; take it off, and when lukewarm, add half a gill of brandy to every pint of shrub. Bottle tight. 157. Raspberry Shrub. 1 quart of vinegar. 3 quarts of ripe raspberries. After standing a day, strain it, adding to each pint a pound of sugar, and skim it clear, while boiling about half an hour. Put a wine-glass of brandy to each pint of the shrub, when cool. Two spoonfuls of this mixed with a tumbler of water, is an excellent drink in warm weather, and in fevers. **************** Branston, Thomas. The druggist's hand-book of practical receipts. Liverpool: 1853 Fruit Vinegars Raspberries, cherries, or strawberries, and vinegar, of each equal parts; macerate 24 hours, strain, and add to each pint 1 lb. of white sugar, boil, skim, and when cool, add to each pint 2 oz. of brandy.
************************ Cooley, Arnold. A Cyclopaedia of Six Thousand Practical Receipts. NY: 1846, 1854 Raspberry Vinegar Prep. Bruised ripe raspberries and white wine vinegar, of each 3 pints; macerate 24 hours, press, strain, and to each pint add white sugar 1 lb.; boil, skim, cool, and to each pint add brandy 2 oz. In a similar way may be made Strawberry Vinegar, and Cherry do. ******************* Hale, Sarah Josepha. Modern household cookery. London: 1854 Liquuers and Summer Beverages: Raspberry Vinegar Put the rasps in earthen jars, and cover with white vinegar for three days; strain and add one pound of loaf sugar to every pound of juice; set on the fire; take off the scum as it rises, boil a few minutes, and bottle when cold. Currant Shrub—easily made.— To every quart of juice, add one pound of sugar, and one gill of brandy. Bottle and cork it tight. Do not put it over the fire. ********************************* Leslie, Eliza. New Receipts for Cooking. Phila: 1854 Fine Raspberry Vinegar Put a sufficient quantity of ripe raspberries into a large wooden or stone vessel, and pour on as much of the best genuine white wine vinegar as will cover them well. Cover the vessel, and let it stand undisturbed during twenty-four hours; or longer, if the juice is not entirely extracted; when it is, the raspberries will look whitish and shrunk. You must, on no account, bruise or stir them. Then strain the whole liquid through a large hair sieve placed over a broad stone pan. Let the juice run through of itself, without any mashing or squeezing. The least pressing will cause the liquid, when finished, to look cloudy and dull. Have ready, in another vessel, the same quantity of fresh raspberries that you put in at first; and pour the strained liquid over them. Cover it, and let it again stand undisturbed for twenty-four hours or more. Then again pass it through a sieve, without any squeezing. A third time pour the liquid over the original quantity of fresh raspberries in another vessel, and let it stand untouched during twenty-four hours. Afterwards measure the liquid, and to every pint allow a pound of the best double refined loafsugar, broken small. Put the whole into a large preserving-kettle, and boil and skim it about twenty minutes. Then pour it into a clean stone vessel, and set it to cool. Cover it, and let it stand all night. Next day, transfer it to bottles, which must he perfectly dry and clean. Cork them closely, and seal the corks. It will keep for years if made exactly according to the above directions. To use it as a beverage, put a large wine-glass of the raspberry vinegar into a tumbler, and fill it up with icewater. Mixed with hot water, and drank as warm as possible immediately on going
to bed, it is an excellent palliative for a cold; and, by producing a perspiration, will sometimes effect a cure.
French Raspberry Vinegar Take a sufficiency of fine ripe raspberries. Put them into a deep pan, and mash them with a wooden beetle. Then pour them, with all their juice, into a large linen bag, and squeeze and press out the liquid into a vessel beneath. Measure it; and to each quart of the raspberry-juice allow a pound of powdered white sugar, and a pint of the best cider vinegar. First mix together the juice and the vinegar, and give them a boil in a preserving-kettle. When they have boiled well, add gradually the sugar, with a beaten white of egg to every two pounds; and boil and skim it till the scum ceases to rise. When done, put it into clean bottles, and cork them tightly. It is a very pleasant and cooling beverage in warm weather, and for invalids who are feverish. To use it, pour out half a tumbler of raspberry vinegar, and fill it up with ice-water. It is a good palliative for a cold, mixed with hot water, and taken as hot as possible immediately on going to bed, so as to produce perspiration. *********************** Hale, Sarah Josepha. The new household receipt-book. London: 1854 Raspberry Vinegar Pour one quart of vinegar on two pounds of fresh raspberries, and let it stand twenty-four hours. Then strain them through a hair-sieve without breaking the fruit; put the liquor on two pounds more fruit, and, after straining it in the same manner, add to each pint of juice half a pound of loaf sugar; put it in a stone vessel, and let it stand in boiling water until the sugar is dissolved; when cold, take off the scum, and bottle it. ************** Reid, Hartelaw. Cookery, rational, practical and economical, treated in connexion with the chemistry of food. London: 1855 2d Cooling Summer Drinks: Raspberry Vinegar. Over a quart of freshly-gathered raspberries bruised in an earthenware basin, pour a pint of vinegar. Cover it closely for three days, stirring it once daily, and then strain it through a jellybag. To each pint of the clear liquor add a pound of loaf-sugar, and boil it for ten minutes, removing the scum as it rises. When cold, bottle, and cork it tightly. A wine-glassful in a tumbler of cold water makes a refreshing drink. It may also be used with hot water, in which case a little sugar may be added. ******** Nicholson, Elizabeth. What I Know; Or, Hints ... housekeeper. Phila: 1856 Pleasant Drinks:
Raspberry Vinegar Pour 1 quart vinegar on 1 quart fresh-picked raspberries: the next day strain it through a sieve on another quart of raspberries, and so on 5 or 6 days; then to every pint juice add 1 lb. white sugar, set it in a jar, which must be placed in a pot of boiling water, until scalded through. Bottle. ******************* Cookery as it Should be. Philadelphia, Pennsylvania: 1856 3d revised ed. Currant Shrub Strip off the currants from the stem, put them in a large jar, and put the jar into a pot of boiling water until all the juice is extracted from them; strain them through a cloth; to three pints of juice add one pint of water, one pound and a half of crushed sugar, and one pint of brandy; put this into a cask, let it stand for two weeks, then bottle it up. ************************* Peterson, Hannah. The national cook book. Philadelphia, Pennsylvania: 1856 9th ed Current Shrub 510. Mix a pound of sugar with every pint of currant-juice. When the sugar is dissolved, boil it a few minutes and skim it. When almost cold add a gill of brandy to every quart of syrup. Bottle it, cork it well, and keep it in a cool place. Raspberry Shrub 511. This is made in the same manner as the currant shrub. Raspberry Vinegar 559. Take ripe raspberries, put them in a pan, and mash them with a large wooden spoon or masher. Strain the juice through a jelly bag, and to each pint of juice add one pound of loaf sugar and one quart of vinegar. When the sugar has dissolved place the whole over the fire in a preserving kettle, and let it boil a minute or two and skim it. When cold bottle it, cork it well, and it will be fit for use. ******************** Widdifield, Hannah. Widdifield's New Cook Book. Phila: 1856 Raspberry Vinegar No. 1 375. Put one pound of raspberries into a bowl with one quart of the best white wine vinegar. Next day, strain the liquor on a pound of fresh fruit, and on the following day do the same. Do not squeeze the fruit, only drain the liquor from it. The last time pass it through a fine sieve. Then put it in a preserving kettle with a pound and a quarter of crushed sugar to each pint of juice; place it over a slow fire, and as the scum rises remove it. Let it simmer fifteen or twenty minutes. When cool, bottle it for use. ******************
Philp, Robert. The Corner cupboard. London: 1858 1029. Raspberry Vinegar To every pint of vinegar put three pints of raspberries; let them lie together two or three days; then mash them up, and put them in a bag to strain. To every pint, when strained, put a pound of crushed sugar; boil it twenty minutes and skim it. Bottle it when cold. ****************************** Rundell, Maria Eliza Ketelby. Mrs. Rundell's Domestic cookery. London: 1859 rev ed with additions Raspberry Vinegar Put a pound of fine fruit into a china bowl, and pour upon it a quart of the best white-wine vinegar; next day strain the liquor on a pound of fresh raspberries, and the following day do the same, but do not squeeze the fruit, only drain the liquor as dry as you can from it. The last time pass it through a canvas previously wet with vinegar to prevent waste. Put it into a stone jar, with a pound of loaf sugar to every pint of juice **************** Edgeworth, Mary L. Mrs. The southern gardener and receipt book. Philadelphia: 1860. Raspberry Vinegar Put two pounds of raspberries in a large bowl, and pour on them two quarts of white-wine vinegar; the next day strain the liquor on two pounds of fresh raspberries; let it stand a day, and strain it into a stone jar; to each pint of the liquor put a pint of refined sugar; stir till it is dissolved, and put the jar in a saucepan of water, which keep boiling for an hour; skim and bottle it when cold. This is used as a refreshing drink, mixed with water. No glazed or metal vessel should be used in making it. *********************** Hall, Elizabeth. Practical American Cookery and Domestic Economy. NY: 1860 Raspberry Vinegar To each quart of raspberries, allow a pound of loaf sugar. Mash the raspberries and strew the sugar over them, having first crushed it with the rolling-pin. Let the raspberries and sugar stand till next day, keeping them well covered, then put them in a thin linen bag and squeeze out the juice with your hands. To every pint of juice allow a quart of the best vinegar. Bottle it, cork it tightly, and set it away for use. It will be ready in a few days. ****************** Smith, John. The principles and practice of vegetarian cookery. London: 1860 Fruit Vinegar. 508. Strawberries or raspberries twelve pounds; vinegar six pints; sugar equal to the weight of fluid obtained. The fruit must be ripe, fresh, well picked, of good flavour and gathered when dry. Put one-third of the fruit into large glass jars, or wide-necked bottles, and to each pound of
fruit add a pint and a half of good vinegar; tie a thick paper over the jars, and let them stand three or four days; then pour off the vinegar and suspend the fruit in a jelly-bag or cloth till all the liquid has passed through without pressure; into the jars put another third of fresh fruit, pour the vinegar over it and again let it stand three days; then proceed in like manner with the remaining third of the fruit. Finally, drain off the liquor and pass it through the bag; weigh it and mix with it an equal weight of highly refined sugar roughly powdered; or a pound and a quarter of sugar to a pint of the fluid; when the sugar is nearly dissolved stir the syrup over a very clear fire till it has boiled five minutes and skim it well; pour it into a clean pitcher or jug, cover it with a folded cloth, and let it stand till the following day; then put it into pint or half pint bottles; cork them lightly with good corks ; and in four or five days press the corks well down, and store the bottles in a dry cool place. When fruit is scarce, it may be gathered from day to day and added to the vinegar as obtained; it will not be injured by standing a day or two longer than the time mentioned, before it is drained from the fruit. Enamelled stew-pans are the best vessels for boiling it in; or it may be simmered in stone jars set in a pan of boiling water; the former method, however, is to be preferred. Another Method. 504. Crush the sugar and put one-fourth of it over the whole of the fruit, and let it stand two or three days; drain off the juice as above without pressure; heat the remaining sugar, put the juice in the pan, and when it begins to boil add the hot sugar. Boil, skim, and bottle as above. Or, boil the sugar to candy height, add the juice obtained as above, simmer the whole about two minutes, and remove the scum as it rises ; the flavour of the fruit will thus be better preserved. Raspberries and strawberries may be mixed together; black currants may also be thus made into vinegar. Fruit-vinegars form a nice beverage by adding a spoonful or two to a glass of water; they also form excellent sauces for sweet light puddings. ********************* Haskell, E. F. The Housekeeper's Encyclopedia of Useful Information. NY: 1861 Raspberry, Strawberry, and other fruit vinegars Put into a tumbler one gill of fruit vinegar; add sugar, one gill of pounded ice, and water, to make the goblet full. ************************** Philp, Robert. The Dictionary of daily wants. London: 1861 Raspberry Vinegar Bruise a quart of fresh-gathered raspberries in a basin; pour over it a pint of vinegar, cover It closely; let it stand tor three days, and stir it daily; strain it through a flannel bag; let it drop as long as anything will come from it, but do not press it; to a pint of the liquor put a pound of powdered loaf sugar, boil it for ten minutes and take off the scum as it rises. When cold, bottle
and cork it securely. This is a very useful preparation to keep in a house, not only as affording the most refreshing beverage, but being of singular efficacy in complaints of the chest- A large spoonful or two in this case is to be taken in a tumbler of water. Strawberry Vinegar Take the stalks from the fruit, which should be of a highly flavoured sort, quite ripe, fresh from the beds, and gathered in dry weather; weigh and put it into large glass jars, or wide-necked bottles, and to each pound poor about a pint and a half of fine pale white wine vinegar, which will answer the purpose better than the entirely colourless description sold under the name of distilled vinegar. Tie a thick paper over them, and let the strawberries remain from three to four days; then pour off the vinegar and empty the bottles into a jelly-bag, or suspend them in a cloth, that all the liquid may drop from them without pressure; replace them with an equal weight of fresh fruit, pour the vinegar upon it, and three days afterwards repeat the same process, diminishing a little the proportion of strawberries, of which the flavour ought ultimately to overpower that of the vinegar. In from two to four days drain off the liquid very closely, and after having strained it through a linen or a flannel bag. weigh it and mix with it an equal quantity of highly refined sugar, roughly powdered; when this is nearly dissolved, stir the syrup over a clear fire, until it has boiled for five minutes, and . skim It thoroughly; pour it into a clean atone pitcher, or into large china jugs; throw a thick folded cloth over it, and let it remain until the next day. Put it into pint or half-pint bottles, and cork them lightly with new velvet corks, for if these be pressed In tightly at first the bottles will sometimes burst In four or five days, they may be closely corked and stored in a dry and cool place. Damp destroys the colour and injures the flavour of these fine fruit vinegars. A spoonful or two in a glass of water affords an agreeable summer beverage. They make also admirable sauces for puddings. Where there is a garden the fruit may be thrown into the vinegar as it ripens, within an interval of forty-eight hours, instead of being all put to infuse at once, and it must then remain in it a proportionate time; one or two days in addition to the period specified will make no difference to the preparation. The enameled stewpans are the best possible vessels to boil In; but it may be simmered in a stone Jar set into a pan of boiling water, when there is nothing more appropriate at hand, though the syrup does not usually keep so well when this last method is adopted. Raspberries and strawberries mixed, will make a vinegar of very pleasant flavour; black currants also will afford an exceedingly useful syrup of the same kind.
******************** Beeton, Isabella. The Book of Household Management. London: 1863 Raspberry Vinegar 1828. INGREDIENTS.—To every 3 pints of the best vinegar allow 4 pints of freshly-gathered raspberries; to each pint of liquor allow 1 lb. of pounded loaf sugar, 1 wineglassful of brandy. Mode.—Let the raspberries be freshly gathered; pick them from the stalks, and put l pint of them into a stone jar; pour 3 pints of the best vinegar over them, and let them remain for 24 hours; then strain the liquor over another 1/2 pint of fresh raspberries. Let them remain another
24 hours, and the following day repeat the process for the third time; then drain off the liquor without pressing, and pass it through a jelly-bag (previously wetted with plain vinegar), into a stone jar. Add to every pint of the liquor 1 lb. of pounded loaf sugar; stir them together, and, when the sugar is dissolved, cover the jar; set it upon the fire in a saucepan of boiling water, and let it boil for an hour, removing the scum as fast as it rises; add to each pint a glass of brandy, bottle it, and seal the corks. This is an excellent drink in cases of fevers and colds: it should be diluted with cold water, according to the taste or requirement of the patient. Seasonable.—Make this in July or August, when raspberries are most plentiful.
************************* Acton, Eliza. Modern Cookery. London: 1864 Revised and much enlarged Strawberry Vinegar, of Delicious Flavour Take the stalks from the fruit which should be of a highly flavoured sort, quite ripe, fresh from the beds, and gathered In dry weather; weigh and put it into large glass jars, or wide-necked bottles, and to each pound pour about B pint and a half of fine pale white wine vinegar, which will answer the purpose better than the entirely colourless kind sold under the name of distilled vinegar, but which is often, we believe, merely pyroligneous acid greatly diluted' Tie a thick paper over them, and let the strawberries remain from three to four days; then pour off the vinegar and empty them into a jellybag, or suspend them in a cloth, that all the liquid may drop from them without pressure; replace them with an equal weight of fresh fruit, pour the vinegar upon it, and three days afterwards repeat the same process, diminishing a little the proportion of strawberries, of which the flavour ought ultimately to overpower that of the vinegar. * For these fine acidulated fruit-syrups vinegar of the purest quality, but only of medium strength, as required. In from two to four days drain off the liquid, very closely, and after having strained it through a linen or a flannel bag, weigh it, and mix with it an equal quantity of highly-refined sugar roughly powdered; when this is nearly dissolved, stir the syrup over a very clear fire until it has boiled for five minutes, and skim it thoroughly ; pour it into a delicately clean stone pitcher, or into large china jugs, throw i thick folded cloth over and let it remain until the morrow. Pat it into pint or half-pint bottles, and cork them lightly with new velvet corks; for if these be pressed in tightly at first, the bottles will sometimes burst:* in four or five days they may be closely corked, and stored in a dry and cool place. Damp destroys the colour and injures the flavour of these fine fruit-vinegars, of which a spoonful or two in a glass of water affords so agreeable a summer beverage, and one which, in many cases of illness, is so acceptable to invalids. They make also most admirable sauces for her Majesty's pudding, common custard, batter, and various other simple and sweet light puddings. Strawberries (stalked), 4 lbs.; vinegar, 3 quarts: 3 to 4 days. Vinegar drained and poured on fresh strawberries, 4 lbs : 3 days Drained again on to fresh fruit, 3 to 4 lbs.: 2 to 4 days. To each pound of the vinegar, 1 lb. of highly-refined sugar: boiled 5 minutes. Lightly corked, 4 to 5 days.
Obs.—Where there is a garden the fruit may be thrown into the vinegar as it ripens, within an interval of forty-eight hours, instead of being all put to infuse at once, and it must then remain in it a proportionate time: one or two days in addition to that specified will make no difference to the preparation. The enamelled stewpans are the best possible vessels to boil it in: but it may be simmered in a stone jar set into a pan of boiling water, when there is nothing more appropriate at hand; though the syrup does not usually keep so well when this last method is adopted. Raspberries and strawberries mixed will make a vinegar of very pleasant flavour; black currants also will afford an exceedingly useful syrup of the same kind Very Fine Raspberry Vinegar Fill glass jars or large wide-necked bottles, with very ripe but perfectly sound freshly gathered raspberries, freed from their stalks, and cover them with pale white wine vinegar: they may be left to infuse from a week to ten days without injury, or the vinegar may be poured from them in four or five, when more convenient. After it is drained off, turn the fruit into a sieve placed over a deep dish or bowl, as the juice will flow slowly from it for many hours; put fresh raspberries into the bottles, and pour the vinegar back upon them; two or three days later change the fruit again, and when it has stood the same space of time, drain the whole of the vinegar closely from it, pass it through a jelly-hag or thick linen cloth, and boil it gently for four or five minutes with its weight of good sugar roughly powdered, or a pound and a quarter to the exact pint, and be very careful to remove the scum entirely as it rises. On the following day bottle the syrup, observing the directions which we have given for the strawberry vinegar. When the fruit is scarce it may be changed twice only, and left a few days longer in the vinegar. Raspberries, 6 lbs ; vinegar, 9 pints: 7 to 10 days. Vinegar drained on to fresh raspberries (6 lbs. of): 3 to 5 days. Poured again on fresh raspberries, 6 lbs : 3 to 5 days. Boiled 5 minutes with its weight of sugar. Obs.—When the process of sugar-boiling is well understood, it will be found an improvement to boil that which is used for raspberry or strawberry vinegar to candy height before the liquid is mixed with it; all the scum may then be removed with a couple of minutes' simmering, and the flavour of the fruit will be more perfectly preserved. For more particular directions as to the mode of proceeding, the chapter of confectionary may be consulted. Fine Currant Syrup, or Sirop de Groseilles Express the juice from some fine ripe red currants, which have been gathered in dry weather, and stripped from the stalks; strain, and just it into a new, or a perfectly clean and dry earthen pitcher, and et it stand in a cellar or in some cool place for twenty-four hours, or longer, should it not then appear perfectly curdled. Pour it gently into a fine hair-sieve, and let the clear juice drain through without pressure; pass it through a jelly-bag, or a closely-woven cloth, weigh it, and add as much good sugar broken small as there is of the juice, and when this is dissolved turn the syrup into a preserving-pan or stewpan, and boil it gently for four or five minutes being careful to clear off all the scum. In twelve hours afterwards the syrup may be put into small dry bottles, and corked and stored in a cool, but dry place. It is a most agreeable preparation, retaining perfectly the flavour of the fresh fruit; and mixed with water, it affords,
like strawberry or raspberry vinegar, a delicious summer beverage, and one which is peculiarly adapted to invalids. It makes also a fine isinglass jelly, and an incomparable sweet-pudding sauce. A portion of raspberry or cherry-juice may be mixed with that of the currents at pleasure.
********************** Lea, Elizabeth. Domestic Cookery. Baltimore. 1869 Raspberry Vinegar, and it’s uses Put two pounds of raspberries in a large bowl, and pour on them two quarts of white-wine vinegar; the next day, strain the liquor on two pounds of fresh raspberries; let this stand a day, and strain it into a stone jar; to each pint of the liquor put a pound of loaf sugar; stir till it is dissolved, and put the jar in a sauce-pan of water, which keep boiling for an hour; skim it, and bottle it when cold. This is used not only as a refreshing drink, mixed with water, but is said to be of use in complaints of the chest. No glazed or metal vessels should be used in making it. *********** From: Jennie June's American Cookery Book. New York: The American News Co., 1870. Raspberry Vinegar Put three or four quarts of raspberries in a stone jar, and cover them with vinegar. Let them stand twenty-four hours. Then strain this juice through a jelly bag, and pour it on fresh berries, letting this stand another day. Repeat this process until you have the quantity you desire. Add to each pint of juice one pound of sugar. Put it into a preserving kettle, and allow it to heat sufficiently to melt the sugar. When it is cold, put it into sealed bottles. It will keep two years. Black Currant Vinegar Well bruise the currants, pour the vinegar over them, putting in a little sugar to draw the juice. Let it stand three or four days, stirring it well each day. Strain the juice from the fruit, and putting one pound of sugar to one pint of juice; boil it gently three quarters of an hour; skim, and when cold, bottle it. Shrub Take three quarts of red currant juice, three quarts of good rum, dissolve in it two pounds of lump sugar, stir together and strain through a jelly bag. When it is entirely clear, bottle it. ******************************** From: Presbyterian Cook Book, Compiled By The Ladies Of The First Presbyterian Church, Dayton, Ohio. Dayton, Ohio: Oliver Crook, c1873. Currant Shrub To a pint of strained currant juice, put a pound of sugar; boil gently together eight or ten minutes; then set it to cool; when lukewarm, add a wine glass of brandy to every pint of syrup; bottle, and cork tight. Keep in a cool place.
Raspberry Shrub from Mrs. Graham One gallon of red berries, and one half gallon cider vinegar; let it stand over night; then strain; put in six pounds of white sugar; let it boil; skim, and let it stand until cool; then bottle it, and when used, put in two thirds ice water. ******************************** From: Buckeye Cookery, And Practical Housekeeping: Compiled From Original Recipes. Minneapolis, Minnesota: Buckeye Pub. Co., 1877. Raspberry Shrub Place red raspberries in a stone jar, cover them with good cider vinegar, let stand over night; next morning strain, and to one pint of juice add one pint of sugar, boil ten minutes, and bottle while hot.--Mrs. Judge West. ************************************* From: Miss Corson's Practical American Cookery and Household Management. By Juliet Corson. New York: Dodd, Mead & Co., 1886. Currant Shrub Strip two quarts of ripe currants from the stems, put them into a glass jar, set it in a pan of cold water, and place the pan on the stove where the water will heat gradually; let it stand there for an hour or more, until the currants yield their juice freely; then strain the juice, and measure it; to each pint add six ounces of sugar, stirring the sugar into the warm juice until it is dissolved; then let it cool. When the sirup so made is quite cold, add to each pint of it a quart of Jamaica rum, and strain and bottle it. ********************** From: White House Cook Book: A Selection of Choice Recipes Original and Selected, During a Period of Forty Years' Practical Housekeeping. By Fannie Lamira Gillette, Chicago: R.S. Peale & Co., 1887. Raspberry Shrub One quart of raspberry juice, half a pound of loaf sugar, dissolved, a pint of Jamaica rum, or part rum and brandy. Mix thoroughly. Bottle for use.
Pineapple Vinegar Cover sliced pine-apples with pure cider vinegar; let them stand three or four days, then mash and strain through a cloth as long as it runs clear; to every three quarts of juice add five pounds of sugar. Boil it all together about ten minutes, skim carefully until nothing rises to the surface, take from the fire; when cool, bottle it. Blackberries and raspberries, and, in fact, any kind of highly flavored fruit, is fine; a tablespoonful in a glass of ice-cold water, to drink in warm weather. Raspberry Vinegar No. 1
Put a quart of raspberries into a suitable dish, pour over them a quart of good vinegar, let it stand twenty-four hours, then strain through a flannel bag, and pour this liquor on another quart of berries; do this for three or four days successively, and strain it; make it very sweet with loaf sugar; bottle, and seal it. Raspberry Vinegar No. 2 Turn over a quart of ripe raspberries, mashed, a quart of good cider vinegar, add one pound of white sugar; mix well, then let stand in the sun four hours. Strain it, squeeze out the juice, and put in a pint of good brandy. Seal it up in bottles, air tight, and lay them on their sides in the cellar; cover them with sawdust. When used, pour two tablespoonfuls to a tumblerful of icewater. **************************** From: The New Practical Housekeeping: A Compilation of New, Choice and Carefully Tested Recipes Home Publishing, Minneapolis, Minnesota, 1890 Currant Shrub -Make the same as jelly, but boil only ten minutes; when cool, bottle and cork tight, as canned fruits. Raspberry, Strawberry and Blackberry Shrubs can be made in the same way; when used, put in two-thirds ice-water; or place currants in crock and cover with a little water; put in a kettle of hot water and when heated through, drain, let stand overnight and finish as Raspberry Shrub. Gooseberry Shrub -Pour enough boiling water over green gooseberries to cover them, and place a cloth over them; let stand till cold, drain, and place juice on stove, and when boiling pour again over the berries, cover, cool, drain, and proceed as before. Then drain, let stand overnight, and finish as Raspberry Shrub. Raspberry Shrub or Vinegar -Place red raspberries in a stone jar, cover with good cider vinegar, using about one quart vinegar to two gallons fruit, let stand two or three days, strain through a jellybag, squeezing carefully; let stand overnight so it will become perfectly clear; measure and place on stove, and boil and skim until it boils up clear; add one pint sugar to every pint juice as just measured, and cook half an hour. Let stand till cold, then can and seal as directed in Canning Fruits. Some use one-third vinegar (one quart to two quarts fruit) but if fruit is juicy the above proportions make a much finer flavored shrub. Black raspberries may be used, or strawberries, making Strawberry Shrub, and blackberries, using for latter only a pint sugar to one quart juice, making Blackberry Shrub. Some, after straining, let it simmer on back of stove two hours, while others let boil ten minutes, in either way canning when hot, but the above method has been "tried and not found wanting." Always procure very ripe, juicy fruit. For a drink use 'Two or three teaspoons to one glass water, according to strength desired.
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Switchel Notes on Switchel: Like shrub, another beverage that transitioned from rum to vinegar is switchel. It is a base of molasses, vinegar, and often ginger. It is associated with shipping trades in colonial New England, which had ready access to molasses from the Triangle Trade. By the mid 19th century, it is mentioned as an alternative to drinking alcohol in hot weather, with strong recommendations of the healthfulness of temperance in hot weather. It goes by several other names which suggest an evolution on use from sailors to farmers. Switchel is also known as swizzle, Harvest Drink, and Haymaker’s Punch. While we today make the leap to honey as a heartland alternative to molasses, research to date suggests farmers in the heartland considered switchel a New England novelty and chose other beverages rather than solidifying substitutions.
Recipe We Are Tasting Today:
The Skillful Housewife's Book: Or, Complete Guide to Domestic Cookery by Mrs. L. G. Abell, 1852 Harvest Drink Mix with five gallons of good water, half a gallon of molasses, one quart of vinegar, and two ounces of powdered ginger. This will make not only a very pleasant beverage, but one highly invigorating and healthful.
Wolfie’s Method: Bring 1 liter of molasses, 1 cup of vinegar, and ½ oz. of powdered ginger to a slow boil. When cool, bottle the mixture. To Drink: add two tablespoons mixture to 8oz. water. Adjust to taste.
Other Receipts and Recipes for Switchel
The Cultivator- Volume 5-Page 289, 1848 HARVEST DRINK.—Ten gallons of cold water, 1 gallon of molasses, 1 qt. of vinegar, and lb. of ginger, well stirred together, makes a refreshing drink. Try it. Spirituous liquors, are, as they ought to be, almost entirely banished from the harvest field.
WARNING: The following literature excerpts contain language appropriate in period that we today find highly offensive. High Life in New York by Ann Sophia Stephens, 1854 Just as I'd sot them on the table, the nigger cum with the cold water. I took it up tu the locker, and filled in with vinegar and lasses enough to make it prime switchel, such as marm mixes up for the workin hands since you took the pledge, par.
The American Farmer Vol XI 1855 by S. Sands & Worthington, 1855 Harvest Drink. Ten gallons of cold water, 1 gallon of molasses, 1 quart of vinegar, and J lb. of ground ginger, well stirred together, make a healthful and refreshing drink for the harvesters, with which they should be supplied at short intervals of time.
Friends' Intelligencer- Volume 13- Page 254, 1857 HARVEST DRINK. Ten gallons of cold water, 1 gallon of molasses, 1 quart of vinegar, and 1 lb. of ground ginger, well stirred together, make a healthful and refreshing drink for the harvesters, with which they will stand their labors well — a thousand times better than with rum.
Brook Farm: the amusing and memorable of American country life by..., 1859 Here, too, refreshing beverages passed freely; ginger pop ; switchel, -a genuine Yankee compound of vinegar and molasses—and (tell it not to chemists and druggists) improvised seidlitz draughts, the powders in bottles, mixed by guess in a brace of stone jugs. Schweppe and Co., benefactors of this teetotal generation, were then below the Brook Farm horizon.
Ballou's Dollar Monthly Magazine- Volume 10-Page 90, 1859 Harvest Drink. Mix with five gallons of good water half a gallon of molasses, one quart of vinegar, and two ounces of powdered . ginger. This will make not only a very pleasant beverage, feut one highly invigorating and healthful.
The New Monthly Magazine, Volume 119, 1860 And looking extremely miserable, he began to shake from mere apprehension. "Let me prescribe for you, Mr. Fish. Take a tumbler of warm sangaree, and you will have no ague." " Sangaree ? No ; I guess a glass of swizzel would be more wholesome. Will you join me in a little swizzel ?" " /, Mr. Fish ? Ask a lady to drink rum-and-water !" exclaimed Mrs. Mackenzie, reddening, and making a face of disgust. " No offence, madam. In 'Mericay ladies often drink rum-and-water." " That may be ...
Mrs. Bradley's Housekeeper's Guide; Or, A New, Plain, and Economical... by Mrs. J. S. Bradley, 1860 Harvest Drink. — Mix with five gallons of good water, half a gallon of molasses, one quart of vinegar, and two ounces of powdered ginger. This will make not only a very pleasant beverage, but one highly invigorating and healthful.
Excelsior Cook Book and Housekeeper's Aid: Containing Receipts... by Laura Towbridge, 1863 HARVEST DRINK. One gallon of water, one pint of molasses or less will do, halfa pint of vinegar, a table-spoonful of ginger.
Dr. Chase's Recipes: Or, Information for Everybody by Dr. Chase, 1864 I had been furnishing them with " Switchel" at twenty oents per bucket, made by putting about a pound of sugar, a quart of vinegar, and two or three table-spoons of ginger to the bucket of water, with a lump of ice. An old man, also in the grocery business, offered to give it to them at eighteen pence per bucket, but, by some mistake, he put in mustard instead of ginger. They had a general vomit, which made them think that Cholera . had come with the horrors of " Thirty-Two," ....
Soda Waters and Effervescing Waters Notes on Soda Waters, Syrups, and Effervescing Waters: Apothecaries took the fruit waters and fruit vinegars to the next level by combining the acid of fruits with alkali water to get a fizz without fermentation. They created soda fountains, which became an alternative social center to the local bar, pub, and saloon. Naturally created soda waters and mineral waters were bottled and sold from the sources and specially created soda waters were created to order by apothecaries. They added what they termed “fancy and medicinal syrups”, creating the forerunners of the many soda-pop flavors that spell Summer to us today.
Recipe We’re Tasting Today: From: Beecher, Catharine Esther. Miss Beecher's Domestic Receipt Book: Designed As A Supplement To Her Treatise On Domestic Economy. New York: Harper, 1850, c1846. Effervescing Fruit Drinks Very fine drinks for summer are prepared by putting strawberries, raspberries, or blackberries into good vinegar and then straining it off, and adding a new supply of fruit till enough flavor is secured, as directed in Strawberry Vinegar. Keep the vinegar bottled, and in hot weather use it thus. Dissolve half a teaspoonful or less of saleratus, or soda in a tumbler, very little water till the lumps are all out. Then fill the tumbler two-thirds full of water, and then add the fruit vinegar. If several are to drink, put the soda, or saleratus into the pitcher, and then put the fruit vinegar into each tumbler, and pour the alkali water from the pitcher into each tumbler, as each person is all ready to drink, as delay spoils it.
Wolfie’s Method: Make a Strawberry Acid as Follows: Hull and quarter the strawberries and place in a jar. Cover with Vinegar and leave sit for a week. At the week mark, strain the vinegar and fruit juice liquid from the pulp. Discard pulp.
Hull and quarter fresh strawberries and place in a jar. Cover with vinegar mixture and leave sit for a week. Repeat once more. At the end of the third week, strain the vinegar and fruit juice mix into an acid safe saucepan. Add one cup of sugar to every pint of vinegar mix. Bring to a boil, then take off to cool.
When ready to make drink: Add 3-5 tablespoons baking soda to 32 oz. pitcher of water. Add 2 teaspoons of syrup to 4 oz. glass. Fill remainder of glass with soda water. For a more dramatic fizz, include some powdered citric acid with the soda water.
More Receipts and Recipes for Fancy Syrups and Soda Waters: From: A Cycolpedia of Domestic Medicine and Surgery by Thomas Andrew, MD EFFERVESCING DRAUGHTS. These are made by dissolving some alkaline salt, generally either the carbonates of soda, ammonia, or potash, in a quantity of water, and then making a solution of tartaric or citric acid, sufficiently strong to neutralize the alkaline solution; and then mixing the separate solutions. and drinking whilst the mixture effervesces. They are used in fevers to allay thirst, and to promote perspiration; and cases of vomiting and nausea, for the purpose of allaying the irritability of the stomach.
From: A Universal Formulary: Containing the Methods of Preparing and
Administering... by Robert Eglesfeld Griffith, 1850 Syrups.—These are liquid, viscous medicines, consisting of a concentrated solution of sugar in aqueous fluids.
All fluids susceptible of dissolving more than their weight of sugar can be formed into syrups. These syrups are of two kinds: simple or compound. Simple syrup is prepared by dissolving sugar in pure water; and compound syrups are obtained by dissolving tbe sugar in solutions of various substances, formed by infusion, decoction, expression, &c. The former is usually made in this country from refined sugar, and not, as in Europe, from the impure and unrefined qualities of this article. All syrups require to be perfectly filtered, so as to be limpid, and should have a certain viscidity of consistence, and be capable of being preserved without entering into fermentation, or crystallizing. These latter properties depend on their containing a proper proportion of sugar—an excess being deposited in a crystalline form, and a deficiency causing the solution to run into fermentation. The best mode of ascertaining the proper point of concentration is by means of its specific gravity at different temperatures. The specific gravity of wellprepared simple syrup is, when boiling, about 1-261, and when cold 1-319; but the proper degree of concentration is more readily obtained by means of Baum6's hydrometer. This should stand at about 30° in boiling syrup, and at 35° when it is cold. Other modes are also employed, which, although sufficiently accurate in the hands of an experienced operator, are not to be generally depended upon. They are derived from the degree of viscosity acquired by the syrup, as shown by the time required for the parts of a drop to re-unite, and by the length of the thread which a drop will produce before detaching itself, when poured from a spoon or ladle. When the syrup, on cooling, presents a crystalline pellicle, it is a proof that the evaporation has been carried too far; but, when the sugar has been mixed with an acid, or when the process has been too much prolonged, the sugar loses its power of crystallization, however much the syrup is concentrated, and, therefore, does not form a pellicle. The compound syrups, when kept any time, are liable to various alterations, depending on their nature, and the degree of care used in their preparation. Thus, the acid syrups, as the syrup of lemons, when too concentrated, deposit a copious white precipitate; and, in some cases, solidify entirely. By heating them, they again become liquid; but again let fall a precipitate on cooling. This deposit is analogous to grape sugar, and is caused by the action of the acid on the sugar. When the sugar bears too small a proportion to the liquid, syrups are apt to run into fermentation. Even when the sugar is in proper proportion, this change often takes place, if the solution contains much amylaceous or extractive vegetable matter. Even when too much concentrated, they may also undergo this change, from part of the sugar being deposited in a crystalline state; and the crystal, attracting the sugar necessary to the preservation of the syrup, reduces its strength, and renders it liable to the same change as though it was originally, too weak.
Syrups, especially those containing the juice of fruit, should be bottled whilst hot, and, when cold, well stopped and sealed; and these, as well as all other kinds, should be kept in a temperature not exceeding 60° F. Various plans have been devised to preserve syrups; but the best is to prepare them only in such quantities as will be used within a short time. The addition of chlorate of potassa, as advised by Macculloch, and of sugar of milk, as advised by Chereau, has proved useful; but the best mode is that of Mr. Durand, viz., adding about one drachm of Hoffmann's anodyne to each pint of syrup; this appears to have the property of arresting or preventing any tendency to fermentation.
From: Leslie, Eliza. Directions for Cookery, in its Various Branches. Philadelphia: E.L. Carey & Hart, 1840. Lemon Syrup Break up into large pieces six pounds of fine loaf-sugar. Take twelve large ripe lemons, and (without cutting them) grate the yellow rind upon the sugar. Then put the sugar, with the lemon gratings and two quarts of water, into a preserving kettle, and let it dissolve. When it is all melted, boil it till quite thick, skimming it till no more scum rises; it will then be done. Have ready the juice of all the lemons, and when the syrup is quite cold, stir in the lemon juice. Bottle it, and keep it in a cool place. It makes a delicious drink in summer, in the proportion of one third lemon syrup and two thirds ice water. Capillaire Powder eight pounds of loaf-sugar, and wet it with three pints of water and three eggs well beaten with their shells. Stir the whole mass very hard, and boil it twice over, skimming it well. Then strain it, and stir in two wine glasses of orange flower water. Bottle it, and use it for a summer draught, mixed with a little lemon juice and water; or you may sweeten punch with it.
From: Allen, Ann The Housekeeper's Assistant, Composed Upon Temperance Principles: With Instructions In The Art of Making Plain And Fancy Cakes, Puddings, Pastry, Confectionery, Ice Creams, Jellies, Blanc Mange: Also, For The Cooking Of All The Various Kinds of Meats… Boston, J. Munroe, 1845. To Make Capillaire
Mix six eggs well beat up with fourteen pounds of loaf sugar, and three pounds of coarse sugar. Put them into three quarts of water, boil it twice, skim it well, and one gill of orange-flower water; strain through a jelly-bag, and put it into bottles for use. A spoonful or two of this syrup, put into a glass of either cold or warm water, makes it exceedingly pleasant.
From: Beecher, Catharine Esther. Miss Beecher's Domestic Receipt Book: Designed As A Supplement To Her Treatise On Domestic Economy. New York: Harper, 1850, c1846. Orange, or Lemon Syrup Put a pound and a half of white sugar to each pint of juice, add some of the peel, boil ten minutes, then strain and cork it. It makes a fine beverage, and is useful to flavor pies and puddings. Acid Fruit Syrups The juice of any acid fruit can be made into a syrup by the above receipt, using only a pound of sugar for each pint of juice, and kept on hand for summer drink.
From: Hale, Sarah Josepha Buell. The Ladies' New Book Of Cookery: A Practical System For Private Families On Town And Country; With Directions For Carving, And Arranging The Table For Parties, Ect. Also, Preparations Of Food For Invalids And For Children. By Sarah Josepha Hale... New York, H. Long & Brother, 1852. Lemon Syrup Boil 2 lbs. of loaf or crushed sugar with 2 pints of water; skim it till clear; then add the juice of 8 good lemons. The juice should not be strained till the syrup is done. Boil in the juice for about 10 minutes the rind of 3 lemons. Let it boil 15 or 20 minutes. Strain and bottle it. This quantity will fill two claret bottles. Syrup of Currants Pick ripe currants, and put them into a stew-pan over the fire, so that they get hot and burst; press them through a sieve, and set the liquor in a cool cellar for 36 hours; then strain it through cloths, sweeten with loaf-sugar, and bottle for use. The juice of cherries and raspberries may be prepared as above. This syrup, mixed with spring water, makes a refreshing summer drink.
A Few Fun Advertisements: From the Savannah Daily Republican June 3, 1858; SODA WATER This delightful beverage may be obtained in it's pure state by calling at APOTHECARY'S HALL. Where maybe found a choice collection of unadulterated SYRUPS, among which are the following varieties: Sassparilla, Sasafrass, Strawberry, Raspberry, Pine Apple, Lemon, Orange, French Mead, Vanilla, Spice, Catawba, Cream, Orgeat, Rose &c. J.R. DeFord, Druggist
The Boston Directory, 1849 William H. Ware, Druggist & Apothecary Special attention paid to the dispensing of Family Medicines, compounding Physicians' Prescriptions at all hours of the dny or night, personally. A full assortment of Drugs, Medicines and Chemicals, Including all the latest preparations, as soon as introduced. Choice Perfumer}', Fancy Articles, Hair, Tooth, and Nail Brushes, constantly on hand. Foreign Leeches; Patent Medicines, all of which are warranted pure and genuine; Pure Soda Water, with a great variety of Fancy and Medicated Syrups, drawn from cool and pure fountains. Fifty Soda Ticket* for $1. Also, Congress Water, in bottles.
The Provincial Justice, Or Magistrate's Manual... 1851 (Canada?) No person not licensed to keep a temperance hotel, or as an apothecary, shall vend or retail any description of liquor known as a temperance drink—suph as spruce beer, sarsapanlla, raspberry vinegar, ginger beer, essence or juice of lemons or of oranges, or lemonade—under a penalty of £10 for every such offence.
Reproduction Wolfie made for an event:
Ginger Beer Notes on Ginger Beer: Spice, herbs, and plants were also made into fizzy drinks for summer use. Of these, Ginger Beer is considered the quintessential. The ginger and fizz were considered by medical professionals to quell a queasy stomach and are still used for that purpose today. While store-bought ginger was commonly found in groceries, apothecaries, and spice importers and was within easy buying reach of average consumers, both professional and home; other plants, leaves, tree bark, and herbs could be found locally and became regional favorites. A few we know today include birch beer, spruce beer, sassafras beer, root beer, and eventually cola.
Recipe We Are Tasting Today: From: Leslie, Eliza. Directions for Cookery, in its Various Branches. Philadelphia: E.L. Carey & Hart, 1840. Ginger Beer Break up a pound and a half of loaf-sugar, and mix with it three ounces of strong white ginger, and the grated peel of two lemons. Put these ingredients into a large stone jar, and pour over them two gallons of boiling water. When it becomes milkwarm strain it, and add the juice of the lemons and two large table-spoonfuls of strong yeast. Make this beer in the evening and let it stand all night. Next morning bottle it in little half pint stone bottles, tying down the corks with twine. Wolfie’s Method: For about 2 liters: Make a syrup of 1 cup of sugar and 1/2 cup of water, until the sugar is dissolved. Add 2 tablespoons ginger scrapings and the peel of a lemon to the syrup and bring to a boil. Set the mix aside to steep for at least an hour. Strain the bits out through a damp cloth.
In your clean PLASTIC 2 liter bottle, add 1/8 teaspoon active dry yeast granules, the syrup, the juice of your lemon (about 3 tablespoons), and fill the remainder with filtered water (about 7 cups). Attach the lid and shake the bottle until the yeast dissolves. Store in a cool, dark place until it becomes “fizzy”, about 2 or 3 days. Store refrigerated thereafter to retard the fermentation. Vent the bottle daily. Decant into a stoneware bottle for an event, but be sure to tie the cork on with tape or twine. Consume within 2 weeks.
Other Receipts and Recipes for Ginger Beer From: Randolph, Mary. The Virginia Housewife, Or, Methodical Cook Baltimore: Plaskitt, Fite, 1838 Ginger Beer Pour two gallons of boiling water on two pounds brown sugar, one and a half ounce of cream of tartar, and the same of pounded ginger; stir them well, and put it in a small cask; when milk warm, put in half a pint of good yeast, shake the cask well, and stop it close--in twenty-four hours it will be fit to bottle--cork it very well, and in ten days it will sparkle like Champagne--one or two lemons cut in slices and put in, will improve it much. For economy, you may use molasses instead of sugar--one quart in place of two pounds. This is a wholesome and delicious beverage in warm weather.
From: Howland, Esther Allen. The New England Economical Housekeeper, and Family Receipt Book. Cincinnati: H.W. Derby, 1845. 267. Ginger Beer One cup of ginger, one pint of molasses, one pail and a half of water, and a cup of lively yeast. Most people scald the ginger in half a pail of water, and then fill it up with a pailful of cold; but in very hot weather, some people stir it up cold. Yeast must not be
put in till it is cold, or nearly cold. If not to be drank within twenty-four hours, it must be bottled as soon as it works.
From: Roberts, Robert The House Servant's Directory, Or A Monitor For Private Families: Comprising Hints On The Arrangement And Performance Of Servants' Work… And Upwards Of 100 Various And Useful Receipts, Chiefly Compiled For The Use Of House Servants… Boston, Munroe and Francis; New York,: C.S. Francis, 1827 77. To Make the Best Ginger Beer Take one ounce of powdered ginger, half an ounce of cream tartar, one large lemon cut in slices, two pounds of loaf-sugar, and one gallon of soft water, let them be well mixed together, let them simmer over the fire for half an hour, then put in one table-spoonful of yeast, and let it stand to ferment, and when done, bottle it and tie the corks with twine, put it in a cool place, and it will be fit for use in five or six days. This is delicious in hot weather. From: Beecher, Catharine Esther. Miss Beecher's Domestic Receipt Book: Designed As A Supplement To Her Treatise On Domestic Economy. New York: Harper, 1850, c1846. Simple Ginger Beer One great spoonful of ginger and one of cream tartar. One pint of home-brewed yeast and one pint of molasses. Six quarts of water. When it begins to ferment bottle it, and it will be ready for use in eight hours.
Superior Ginger Beer Ten pounds of sugar. Nine ounces of lemon juice. Half a pound of honey. Eleven ounces bruised ginger root. Nine gallons of water. Three pints of yeast. Boil the ginger half an hour in a gallon and a half of water, then add the rest of the water and the other ingredients, and strain it when cold, add the white of one egg beaten, and half an ounce of essence of lemon. Let it stand four days then bottle it, and it will keep good many months. Ginger Beer Powders, and Soda Powders Put into blue papers, thirty grains to each paper, of bicarbonate of soda, five grains of powdered ginger, and a drachm of white powdered sugar. Put into white papers, twentyfive grains to each, of powdered tartaric acid. Put one paper of each kind to half a pint of water.
The common soda powders of the shops are like the above, when the sugar and ginger are omitted. Soda powders can be kept on hand, and the water in which they are used can be flavored with any kind of syrup or tincture, and thus make a fine drink for hot weather.
From: Hale, Sarah Josepha Buell. The Ladies' New Book Of Cookery: A Practical System For Private Families On Town And Country; With Directions For Carving, And Arranging The Table For Parties, Ect. Also, Preparations Of Food For Invalids And For Children. By Sarah Josepha Hale... New York, H. Long & Brother, 1852. Ginger Beer Quickly Made A gallon of boiling water is poured over three-quarters of a pound of loaf-sugar, 1 ounce of ginger, and the peel of 1 lemon; when milk-warm, the juice of the lemon and a spoonful of yeast are added. It should be made in the evening, and bottled next morning, in stone bottles, and the cork tied down with twine. Good brown sugar will answer, and the lemon may be omitted, if cheapness is required. Ginger Beer Put in a perfectly clean tub or bucket, 4 lbs. of brown sugar; 1 1/2 oz. of race ginger cracked; 1 oz. of cream of tartar; 4 gallons of boiling water. When cool, add half pint of home-made yeast; cover it with a cloth, and let it stand precisely 24 hours. Then skim it, strain it through a cloth, and bottle and cork it tight. Do not let the beer go into the neck of the bottles or they will burst. This quantity will fill 16 bottles. It will be fit for use in 3 or 4 days. If it is needed in 2 days, put in 1 pint of yeast. This is a particularly acceptable beverage in warm weather.
American Cookery by Amelia Simmons, 1798 Beginning page 48: For brewing Spruce Beer
The Frugal Housewife... by Susannah Carter, 1803 Beginning page 222: Maple Beer, To make spruce beer out of the essence, To make spruce beer out of shed spruce,
New England Cookery by Lucy Emerson, 1808 Beginning page 80: To make spruce beer out of the essence, To make spruce beer out of shed spruce, To make spruce beer another way
The House Servant's Directory by Robert Roberts, 1829 Page 111: To Make the Best Ginger Beer, To Make Excellent Spruce Beer, Page 117: A Cheap and Wholesome Beer, Excellent Jumble Beer, To Make Ginger Beer for ten gallons
The Cook Not Mad by Anon. 1830 Beginning page 54: For brewing Spruce Beer, Beginning page 71: Cottage Beer
The Frugal Housewife by Lydia Maria Francis Child, 1830 Beginning page 91: "Ginger beer is made in the following proportions...", "Table beer...",
The Good Housekeeper... by Sarah Josepha Buell Hale, 1839 Beginning page 102: Common Beer, Spruce Beer, Ginger Beer Quickly Made,
Directions for Cookery... by Eliza Leslie, 1840 Beginning page 391: Spruce Beer, Ginger Beer, Molasses Beer, Sassafras Beer
The New England Economical Housekeeper... by Esther Allen Howland, 1845 Beginning page 69: Sassafras Mead, Ginger Beer, Good Wholesome Small-Beer, Spruce Beer
Miss Beecher's Domestic Receipt Book by Catherine Esther Beecher, 1850 Beginning page 185: Sarsaparilla Mead, Summer Beverage, Simple Ginger Beer, Superior Ginger Beer (Note: these are in a chapter titled Temperance Drinks)
The Complete Cook... by J.M. Sanderson, 1864 Beginning page 184: Ginger Pop, Ginger Beer
Party Beverages Notes On Party Beverages: As civilians, we’re often asked to select refreshments for interpreting social occasions and as responsible scholars, we’d like to accurately reflect the refreshment choices of the mid 19th century. For most of the mid 19th century party beverages equaled alcohol, copious amounts of alcohol. Wolfie’s friend once remarked, “Victorians were all lushes, drinking from morning tonic straight through to nightcap,” and he wasn’t wrong. It also wasn’t limited to British people of the mid 19th century. Social drinks like juleps and smashes were widely associated with the United States. The bars and saloons offered mixed drinks with a wide range of alcohols as a base. The menu of Max Ackerman’s Saloon in Toronto in 1851, gives a “lady’s choice” of each beverage, reminding us that drinking spirits and attending a saloon may not have been as gender-segregated as we might think. And in 1862, author Jerry Thomas published a book of receipts to help hosts choose unique social beverages for his occasions. He includes over 79 receipts for punch, from simple scotch and lemon to complex punches with several kinds of alcohol, exotic mix-ins, and fancy syrups. William Terrington, in his book “Cooling Cups and Dainty Drinks” has over 15 pages of punch receipts. He also includes sections on each alcohol and mixer type, it’s history, and composition. When temperance beverages are required, mid 19th century hosts and hostesses chose some of the beverages we’ve already tried, like lemonade and sherbets. Look for receipts termed “sham-champagne” or “temperance beverages.” For those willing to substitute modern beverages for alcohol, blogger The Reluctant Gourmet offers a chart of substitutions like ginger ale, sparkling juice, and rum extract. https://www.reluctantgourmet.com/alcohol-substitutions/
Receipt We’re Tasting Today: From: The Royal English and Foreign Confectioner… by Charles Elme Francatelli, 1862 No. 686.—Instructions for the preparation of Iced Beverages, called Graniti. These beverages are considered most deliciously grateful drinks at evening parties in the summer season; they are chiefly composed of fruit juices and syrups; they are also made
with different kinds of punch, and the coffee granito is a special favourite with all connoisseurs. Graniti of all descriptions, more particularly those composed of lemonade, orangeade, orgeate, and coffee, are especially in great request in Italy. No. 688—Another method of Freezing Graniti. The composition should be put into water-bottles or jugs, twirled round in the ice, and as the contents become frozen up the interior of the bottles, a narrow wooden spatula should be thrust in for the purpose of scraping down the frozen portion into the liquid. When graniti are frozen in perfection, the minute particles of the frozen portion of the composition, resemble a numerous constellation of small crystals. No. 690-Sherry Granito. To one quart of lemonade add a bottle of sherry, and freeze.
Wolfie’s Method: Form an orangeade from your favorite receipt. Add a bottle of sherry. Freeze thoroughly. To Freeze: Add 2 cups of the beverage mixture to a sealed container. Place the container in a larger container with ½ cup of kosher salt and ice cubes. Shake for at least 10 minutes. Check. Re-seal and shake further.
Further Receipts for Punch:
How To Mix Drinks; Or, The Bon Vivant’s Companion by Jerry Thomas, 1862, pages 1139.
Cooling Cups and Dainty Drinks by William Terrington, 1869, pages 208-223
From: The House Servant’s Directory… by Robert Roberts, 1827. 79.--TO MAKE A BEAUTIFUL FLAVOURED PUNCH. Take one dessert-spoonful of acid salt of lemon, half a pound of good white sugar, two quarts of real boiling water, one pint of Jamaica rum, and half a pint of brandy, add some lemon peel or some essence of lemon, if agreeable, four drops of the essence is enough; then pour it from one pitcher to another twice or thrice to mix it well. This will be a most delicious and fine flavoured punch.
From: The Great Western Cook Book by Anna Maria Collins, 1857 PUNCH. For a gallon of punch, take six lemons, rub them very hard on the outside with lumps of loaf-sugar, until they become quite yellow, throw the lumps into a bowl, cut the lemons in slices, squeeze them over the sugar, add all the pulp you can to the juice and sugar; beat up the sugar well, continue to add to it as long as it will melt, so that it will be palatable without water. Add hot water enough to reduce it to a syrup thin enough to pass through a sieve, strain, and add equal quantities of brandy and rum. "The great secret of making punch," says a friend, "is this: have a great deal of lemon, more than enough of sugar, a fair proportion of spirits, and very little water."
From: The Royal English and Foreign Confectioner… by Charles Elme Francatelli, 1862 No. 687.-Coffee Granito. Ingredients: 1 pint of strong bright coffee, 1 pint of syrup of 28 degrees strength. Mix the coffee and syrup in a freezer, twirl the composition first to the right and then to the left, and as it becomes frozen up the sides of the freezer, detach it by scraping it down into the centre with the spatula, bearing in mind that granito must be only half frozen, so as to resemble snowy-like water, just sufficiently liquid to admit of its being poured into glasses to be handed round to the guests. No. 689—Claret Granito. To one quart of orangeade add a bottle of claret, and freeze as above. No. 691—Punch Granito.
To one quart of any of the clear punches contained herein, add one and a half pints of spring water; freeze. No. 692.—Fruit juice Granito. All kinds of summer beverages contained in this may be appropriately used for the preparation of granite. For the method of freezing them, see directions given in No. 687.