Cayenne Vinegar or Essence
From Cassell's dictionary of cookery, 1892
Serves 4
Excellent for flavoring sauces and gravies; use judiciously.
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.
Cayenne Vinegar or Essence.— Put half a pint of brandy, wine, claret, or vinegar into a bottle with half an ounce of cayenne
Cook this with the app: pantry check, scaling, and the assistant.