The 1901 Cookbook Archive
No. 3569 — Raspberry Vinegar
English historical translation of Molokhovets recipe No. 3569 from the 1901 Russian cookbook, retaining original methods and measures.
Half-fill a one-vedro bottle with fresh raspberries, then top up with warm boiled water.
Add 1½ glasses honey, 1 glass yeast and 1 bottle of strong historical spirit known as pennoye vino.
Stand in sun without a cork, closing the neck only with cloth. The source specifies thick glass, or a barrel placed in warmth if thick glass is unavailable.
When the vinegar is judged ready, drain and replenish with the same quantities.
Historical editorial note: Uncontrolled warm fermentation in sunlight and unspecified final acidity cannot establish safe vinegar for pickling.
Original source: Read Russian recipe No. 3569. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.