you wish, your vinegar to be), in a quart of first-rate
vinegar for a week or a fortnight, then strain and
bottle off, corking and sealing it closely. It will be
fit for use in three months. The capsicums left over
are excellent for pickling onions.
Celery Vinegar. — Wash and cleanse well some
celery heads, and for -|lb. of such roots and stalks
allow a pint of vinegar and half a teaspoonful of salt✪ Celery Vinegar ;
place the celery in an unglazed earthenware jar, boil
up the vinegar and salt, and, when slightly cooled,
pour it on to the celery, and let it all stand covered
and corked up for three weeks ; then strain it off and
bottle in small bottles.
This vinegar can also be made with foz to loz. of
celery seed to the quart of vinegar. Infuse for ten
days or a fortnight, and finish off as before.
Cucumber Vinegar. — Pare, seed, and slice six large
ripe cucumbers, and steep them for ten days in a
quart of vinegar✪ Cucumber Vinegar, and finish off as before. The vine-
gar should be boiled up and poured on the cucumber
when cooling.
Curry Vinegar. — Steep 3oz. of good curry powder
in a quart of best vinegar✪ Curry Vinegar for a fortnight, then strain
or filter, and bottle off. \
Cyder Vinegar. — Dilute 61b. of sour leaven, made
with yeast and rye flour, with enough warm water
to liquify it ; then pour it through the bunghole into
a large cask of cyder, stirring it well together to mix
it all ; let it ferment for a week, and then draw off
at once, when you will have a strong fine cyder vine-
gar, most useful for pickling, &c.
Flower Vinegars. — Carnation Vinegar. — Put
128
PICKLES AKD PRESERVES.
from loz. to lfoz. of the sun-dried flowers into
a quart of best white wine vinegar, cork the
bottle down well, and leave it in the sun for
a fortnight ; then strain and bottle off. Elder-
flower and Music Rose Vinegars are made in precisely
the same way, but for Orange Flower Vinegar the
blossoms must be gathered on a dry day, be perfectly
unbruised, and be dropped gently, fresh, into the
vinegar. Lavender and Rosemary Vinegars are made
by picking -|lb. of the lavender flowers, drying them
quickly, in the sun if possible, then infusing them,
closely covered, in the sun for a week, after which
they are drawn off, filtered through blotting paper,
and bottled off and corked securely. (By the bye, it
is said that it is to lavender vinegar, more used in old
days in cookery than in the present, that aspic jelly
owes its name, having been originally flavoured with
it, from the old name “ espic ” for lavender.)
Coivsli-p Vinegar— Put a quart of cowslip flowers
(only the pips as for cowslip wine) into a bottle with
three or four sprays of sweetbriar tips (only the
young shoots should be used) to each pint of vinegar,
and pour on to this three pints of best white wine
vinegar✪ Cowslip Vinegar. Cover down closely and infuse for fully
ten days ; then strain and bottle. Very good with-
out the sweetbriar if you cannot get that. This is
an American recipe, being much used in compound-
ing many American drinks. Primrose Vinegar is
made in the same way, but without the sweetbriar.
Nasturtium Vinegar. — Put as many nasturtium
flowers as you can in a wide-mouthed quart bottle,
with a little ginger, mace, long pepper, and a chilli or
FLAVOURED WINES AND VINEGARS. 129
Page 63 · 4 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
you wish, your vinegar to be), in a quart of first-rate vinegar for a week or a fortnight, then strain and bottle off, corking and sealing it closely. It will be fit for use in three months. The capsicums left over are excellent for pickling onions.
Celery Vinegar. — Wash and cleanse well some celery heads, and for -|lb. of such roots and stalks allow a pint of vinegar and half a teaspoonful of salt ; place the celery in an unglazed earthenware jar, boil up the vinegar and salt, and, when slightly cooled, pour it on to the celery, and let it all stand covered and corked up for three weeks ; then strain it off and bottle in small bottles.
This vinegar can also be made with foz to loz. of celery seed to the quart of vinegar. Infuse for ten days or a fortnight, and finish off as before.
Cucumber Vinegar. — Pare, seed, and slice six large ripe cucumbers, and steep them for ten days in a quart of vinegar, and finish off as before. The vinegar should be boiled up and poured on the cucumber when cooling.
Curry Vinegar. — Steep 3oz. of good curry powder in a quart of best vinegar for a fortnight, then strain or filter, and bottle off. \
Cyder Vinegar. — Dilute 61b. of sour leaven, made with yeast and rye flour, with enough warm water to liquify it ; then pour it through the bunghole into a large cask of cyder, stirring it well together to mix it all ; let it ferment for a week, and then draw off at once, when you will have a strong fine cyder vinegar, most useful for pickling, &c.
Flower Vinegars. — Carnation Vinegar. — Put
from loz. to lfoz. of the sun-dried flowers into a quart of best white wine vinegar, cork the bottle down well, and leave it in the sun for a fortnight ; then strain and bottle off. Elderflower and Music Rose Vinegars are made in precisely the same way, but for Orange Flower Vinegar the blossoms must be gathered on a dry day, be perfectly unbruised, and be dropped gently, fresh, into the vinegar. Lavender and Rosemary Vinegars are made by picking -|lb. of the lavender flowers, drying them quickly, in the sun if possible, then infusing them, closely covered, in the sun for a week, after which they are drawn off, filtered through blotting paper, and bottled off and corked securely. (By the bye, it is said that it is to lavender vinegar, more used in old days in cookery than in the present, that aspic jelly owes its name, having been originally flavoured with it, from the old name “ espic ” for lavender.)
Coivsli-p Vinegar— Put a quart of cowslip flowers (only the pips as for cowslip wine) into a bottle with three or four sprays of sweetbriar tips (only the young shoots should be used) to each pint of vinegar, and pour on to this three pints of best white wine vinegar. Cover down closely and infuse for fully ten days ; then strain and bottle. Very good without the sweetbriar if you cannot get that. This is an American recipe, being much used in compounding many American drinks. Primrose Vinegar is made in the same way, but without the sweetbriar.
Nasturtium Vinegar. — Put as many nasturtium flowers as you can in a wide-mouthed quart bottle, with a little ginger, mace, long pepper, and a chilli or
Records on this page
Celery VinegarCucumber VinegarCurry VinegarCowslip Vinegar