Cold Aq^^eous Marinade
From The spirit of cookery, 1895
Useful in places where there is much venison.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 168. The excerpt below is the record exactly as published.
Cold Aq^^eous Marinade or Pichle consists of salt-water, vinegar, herbs and spices
Cook this with the app: pantry check, scaling, and the assistant.