Cider Vinegar

Ingredients

• 2 quarts of cider
• 1 cup molasses
• 1/2 cup yeast

Method

1. 1

   To each 2 quarts of cider, add 1 cup of molasses and 0.5 cup of yeast.

2. 2

   Keep covered where the temperature is 70° to 90° and it will soon make vinegar.

3. 3

   Draw it off from the dregs and keep in a jug or tightly corked bottles.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 408. The excerpt below is the record exactly as published.

Cider vinegar is derived from cider, and in the United States most of the vinegar was formerly obtained from this source. Its flavor is jieculiar, and many prefer it' Vinegar is also made from barley, sour ale or beer, glucose, etc. Vin- egar containing 5 % of the pure acetic acid is called proof vinegar, and is the strongest that is used, but much of that sold in the market contains only 3% of the acid or even less. It is frequently adulter- ated with other acids like sulphuric, muriatic, etc. Many flavored vinegars used for culinary purposes are merely ordinary vinegar fla- vored with fruits, herbs or vegetables. We give elsewhere recipes for making a great variety of these. All vegetable juices can go through the acetous fermentation and produce vinegar. The process can be hastened by introducing a lit- tle ferment, like yeast. The fermentation takes place most readily at 70° to 90° F., but below 60° or above 90° the action begins to dimin- ish; boiling and freezing both stop it altogether. Vinegar can be made from any pure fruit jelly which has begun fermenting, or which will not " set." All that is needed is to add water and set it in a warm place, or exposed to the sun is best, covered with mosquito netting. Adding a little " mother," or yeast, will hasten it. Vinegar can also be made from cider or any pure fruit wine in the same way, but add a little sugar. Vinegar and yeast are best kept in glass vessels; glazed ware is not suitable, as their acids attack the glazing, extract its lead, and produce the poisonous acetate of lead. See what we say about "The Utensils Used" in our preceding chapter on "Jams, Jellies, etc." It will apply for vinegar, also. Mother of vinegar is a fungus, or low form of plant life (the Mycodermi aceti). A little of this put into a sweet or alcoholic solution will soon convert it into acetic acid or vinegar. The plant may be divided and propagated to any extent. Vinegar can hardly be said to have any nutritive value, its office being to stim- ulate the nerves of taste, and to flavor various foods. It also has a powerful pre- servative action, preventing the decomposition of vegetable and animal sub- stances. 550 VINEGAR 551 APPLE VINEGAR. — When cooking apples, save the parings and cores (if sound) ; they can be thrown into a jar from time to time, as they accumulate; add enough soft water to cover, and 1 cup of sugar or molasses to each 7 or 8 quarts of water; keep out insects by covering with netting; keep it in a warm place and it will form good vinegar, BEET VINEGAR. — A good vinegar can be made from beets by extracting the juice, and letting it stand in a warm place, or exposed to the sun, covered with netting; a little yeast will hasten the process. CHERRY VINEGAR.— Into 1 quart of good cider put 4 lbs. cherries, mashed, and add their stones, also; let stand 24 hours, and add 4 lbs. more cherries without their stones; let stand 3 days and strain (but do not squeeze) through a thin bag; add 1 quart of sugar to each quart of beet. juice, and boil gently 80 minutes; skim and bot- tle when cold. CIDER VINEGAR — To each 2 quarts of cider add 1 cup molas- s

Cook this with the app: pantry check, scaling, and the assistant.