Bavigotte Vinegar
From The "Queen" cookery books: Pickles and Preserves, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 66. The excerpt below is the record exactly as published.
Bavigotte Vinegar. — In a pint of French wine vinegar, infuse a couple of tablespoonfuls each of minced garden- cress and tarragon, one of minced chives, a small clove of garlic (if liked) or a minced shallot, and three chillies
Cook this with the app: pantry check, scaling, and the assistant.