{"id":7821,"slug":"raspberry-vinegar-2","title":"RASPBERRY VINEGAR","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two quarts of raspberries","two quarts of vinegar","two quarts of fresh raspberries","sugar (a pound to a pint of juice)"],"ingredients_norm":["raspberry","vinegar","fresh raspberry","sugar"],"steps":["Put two quarts of raspberries in a bowl and cover them with two quarts of vinegar; cover and stand in a cool place for two days.","Mash the berries; strain the vinegar through cheesecloth; pour it over two quarts of fresh raspberries; let stand for another two days; strain and put in a preserving kettle with sugar, allowing a pound of sugar to a pint of juice.","Heat slowly, skimming when the vinegar begins to boil.","Boil twenty minutes and put in sterilized bottles.","Serve as a drink, using two tablespoons to a glass of water."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w96:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"92ebb62180f56ca9148de67b65b5e9599b2b2b2284181bd51bcf99a85f7599f7","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/raspberry-vinegar-2"}