Eschalot or Garlic Vinegar
From Modern cookery, in all its branches, 1884
Serves 1
A few drops will flavor sauces or gravies.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 156. The excerpt below is the record exactly as published.
ESCHALOT, OR GARLIC VINEGAR. On from four to six ounces of eschalots or on two of garlic peeled and bruised, pour a quart of the best vinegar
Cook this with the app: pantry check, scaling, and the assistant.