Cayenne Wine
From The encyclopædia of practical cookery, 1890
Serves 8
This wine gives a great finish to sauces, soups, stews, etc.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 122. The excerpt below is the record exactly as published.
Cayenne Wine. — Put about three dozen fresh red Chillies in a mortar and pound them, then put them into a large bottle, pour over them f pint of white wine or brandy, cork down tightly, and leave it for two or three weeks — foz. of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.