The 1901 Cookbook Archive
No. 3513 — Raspberry Drinking Syrup with Wine Vinegar
English historical translation of Molokhovets recipe No. 3513 from the 1901 Russian cookbook, retaining original methods and measures.
Fill a large bottle with raspberries, top up with white vinegar and place in the sun for five days. Drain the vinegar and squeeze the berries without rubbing them, to avoid sediment.
Pour the same infused vinegar over a new bottleful of fresh raspberries and leave a week. Drain and squeeze again.
If more berries are available, infuse a third batch for two weeks or longer.
Finally add 1½ glasses sugar per glass strained liquid, stirring until it dissolves without boiling.
The author calls this a refreshing drink and dilutes 2–3 teaspoons of the syrup in each glass water.
Historical editorial note: Long sun-steeping and raw-bottled raspberry vinegar syrups are historical methods, not validated modern food-preservation guidance.
Original source: Read Russian recipe No. 3513. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.