One of the favorite summer beverages of the mid 19th century is a fruit vinegar diluted into cold or iced water. As a special treat, I thought to share the recipe and process here so you can follow along.
First, the recipe... I made a survey of over 100 period recipes for fruit vinegars. Here is one I feel is representative of the "usual" process and will direct my efforts.
Strawberry VinegarPut 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.From: Beecher, Catharine Esther. Miss Beecher's Domestic Receipt Book: Designed As A Supplement To Her Treatise On Domestic Economy. New York: Harper, 1846.
I want to use cherries and in a smaller quantity than directed, so some tweaking will need to happen.
To make your own, you will need the following at this stage:
about 1 pound ripe sweet cherries
1 pint of distilled white vinegar
glass jar with secure lid
knife and cutting board
The first step is to stone the cherries... and I don't mean offer them an illegal smoke.
Do this by taking a knife and slicing the cherry from the stem around. Peel open and remove the stone and stem.
Place both halves in the glass jar.
When all cherries are stoned, cover with the vinegar.
Set aside for a few days.
Good luck, see you in a few days. :-)
Place both halves in the glass jar.
When all cherries are stoned, cover with the vinegar.
Set aside for a few days.
Good luck, see you in a few days. :-)
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