Cider Vinegar
From The farm cook & rule book, 1923
Serves 30
Ensure all utensils are clean and fruit is ripe.
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 93. The excerpt below is the record exactly as published.
Cider Vinegar Wash ripe apples and remove all the decayed spots. Crush in a cider mill or run through a food chopper. Squeeze out the juice in a press and strain into a clean jar, keg or barrel. For every 5 gallons of juice add 1 cake of yeast which is softened by soaking in a cupful of the liquid. Stir the juice after the yeast is added. Then cover it with a clean cloth to keep out insects and allow to ferment. Fermentation is accomplished in less than a week if the temperature of the room in which the juice is kept is from 80 to 90 degrees Fahrenheit. A second fermenta- tion is necessary to make vinegar. This is called the acetic acid fermentation. Before this starts, the juice "\;vdll cease bubbling. When this occurs, it is wise to add 1 gallon of a good, strong vinegar
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