Chili Vinegar
From Cassell's dictionary of cookery, 1892
Serves 10
Keeps a long time if corked.
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 368. The excerpt below is the record exactly as published.
Chili Vinegar.— Cut 100 small, fresh, red chilies into halves, and infuse them for a fortnight in a quart of best pickling vinegar. Strain the liquid and put it into small bottles. The flavour of the chilies will not be entirely extracted, so the bottle may be replenished with rather less vinegar than before. It is a con- venience to have this vinegar at hand to flavour sauces, and to serve -w-ith fish, which many persons cannot eat without the addition of an acid and cayenne. Half an ounce of cayenne
Cook this with the app: pantry check, scaling, and the assistant.