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 Vinegar in which strawberry fruits have been infused, usually with sugar added. (Acton 1845, etc) “This vinegar is excellent for flavouring sweet sauces, also a spoonful or two put into a tumblerful of cold water forms a refreshing summer drink” ‘Cassell’s Dictionary of Cookery’ 1883  Original Receipt from ‘Modern Cookery for Private Families‘ by Eliza Acton (Acton 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 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 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. * For these fine acidulated fruit-syrups vinegar of the purest quality, but only of medium strength, is required.  |
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