Cider Vinegar
From The encyclopædia of practical cookery, 1890
Serves 4
Strain into bottles and cork them down.
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 359. The excerpt below is the record exactly as published.
Cider Vinegar.— Put ljlb. of rye-flour into a basin, and mix it up with a little vinegar to make it sour ; then make it into a thick paste by adding warm water
Cook this with the app: pantry check, scaling, and the assistant.