Cowslip Vinegar
From The "Queen" cookery books: Pickles and Preserves, 1902
Very good without the sweetbriar if you cannot get that.
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 63. The excerpt below is the record exactly as published.
a quart of cowslip flowers (only the pips as for cowslip wine) into a bottle with three or four sprays of sweetbriar tips (only the young shoots should be used) to each pint of vinegar, and pour on to this three pints of best white wine vinegar
Cook this with the app: pantry check, scaling, and the assistant.