Cayenne Vinegar
From Modern cookery, in all its branches, 1884
Serves 8
Ready for use very soon.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 157. The excerpt below is the record exactly as published.
CAYENNE VINEGAR. Put from a quarter to half an ounce of the best cayenne pepper into a bottle, and pour on it a pint of pale vinegar
Cook this with the app: pantry check, scaling, and the assistant.