The Epicure's Almanac or Diary of Good Living
July 21st : RASPBERRY VINEGAR
To six pounds of fresh fruit carefully picked, add four pints of the best French vinegar; macerate for four days in a glazed earthen pan, stirring frequently, but taking care not to crush the seeds.
Filter the vinegar from the fruit, and to each pint of juice add two pounds of loaf sugar. Place it in a glazed pan, in a hot water bath, and let the juice boil until it is as thick as syrup; It is then fit for bottling, when cool.