Cayenne
From Cassell's dictionary of cookery, 1892
Serves 20
The flavor will be superior to that sold in shops and will not be nearly so fiery. Time to dry: fourteen hours.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 328. The excerpt below is the record exactly as published.
two hundred largo chilies, remove the stalks and dry them in a colander before the fire, being careful that they do not burn. Pound them, with a quarter of their weight in salt, to a fine powder. Put the powder into a bottle and cork it closely. The flavour of this cayenne
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