Camp Vinegar
From Salads, sandwiches, and savouries, 1901
Excellent for salads and savouries.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 58. The excerpt below is the record exactly as published.
Camp vinegar, made by adding half a gill of walnut ketchup, two tablespoonfuls of soy, six finely minced anchovies, a small and finely minced clove of garlic, and a drachm of cayenne to a pint of the best white wine vinegar
Cook this with the app: pantry check, scaling, and the assistant.