Friday, May 02, 2014

How to Make Rose and Raisin Vinegar


Valuable secrets concerning arts and trades: or, Approved directions, from the best artists : for the various methods of engraving on brass, copper, or steel. Of the composition of metals, and varnishes. Of mastichs and cements, sealing-wax, &c. Of colours and painting, for carriage painters. Of painting on paper. Of compositions from limners. Of transparent colours. How to dye skins or gloves. To colour or varnish copper-plate prints. Of painting on glass. Of colours of all sorts, for oil, water, and crayons. Of the art of gilding. The art of dying woods, bones, &c. The art of moulding. The art of making wines. Of the various compositions of vinegars. Of liquors and essential oils. Of the confectionary art. Of taking out all sorts of spots and stains.

Published 1795 by Printed by Thomas Hubbard in Norwich Conn

I love old recipes. 

Grand Constable's Vinegar

16 ounces of Damask Raisins - not available any longer so use golden raisins
2 quarts loosely packed fresh rose petals (unsprayed with pesticides) -or-
8 ozs. dried rose petals
2 quarts of vinegar (if using fresh rose petals, use plain vinegar)

In a 2 quart jar (or larger) put the rose petals, raisins, and vinegar in it. Put these into the jar in the order given. Put this jar in the oven overnight, with the oven light left on.

Next day, remove the jar, pour all the contents in a 3 quart pot (or larger), bring to a simmer, covered, immediately remove from the heat. Allow the vinegar to cool, covered until room temperature. Strain the solids away through a cloth or fine sieve. Bottle.