Seasonable: Make this in July or August, when raspberries are most plentiful.
Ingredients
3 pints of the best vinegar
4-1/2 pints of freshly-gathered raspberries
1 lb. of pounded loaf sugar
1 wineglassful of brandy
Directions
Let the raspberries be freshly gathered; pick them from the stalks
Put 1-1/2 pint of them into a stone jar
Pour 3 pints of the best vinegar over them, and let them remain for 24 hours
Strain the liquor over another 1-1/2 pint of fresh raspberries
Let them remain another 24 hours
The following day repeat the process for the third time
Drain off the liquor without pressing, and pass it through a jelly-bag (previously wetted with plain vinegar), into a stone jar
Add to every pint of the liquor 1 lb. of pounded loaf sugar
Stir them together, and, when the sugar is dissolved, cover the jar
Set it upon the fire in a saucepan of boiling water, and let it boil for an hour, removing the scum as fast as it rises
Add to each pint a glass of brandy
Bottle it, and seal the corks
This is an excellent drink in cases of fevers and colds: it should be diluted with cold water, according to the taste or requirement of the patient. Source: The Book of Household Management by Isabella Beeton (1859)
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