Eschalot Wine
From Modern cookery, in all its branches, 1884
Serves 8
Shake occasionally while infusing.
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 WINE. This is a far more useful preparation even than the preceding one, since it can be used to impart the flavour of the eschalot to dishes for CHAP. VII. ] STORE SAUCES. 153 which acid is not required. Peel and slice, or bruise, four ounces of eschalots, put them into a bottle, and add to them a pint of sherry ; in a fortnight pour off the wine, and should it not be strongly fla- voured with the eschalots, steep in it two ounces more, for another fortnight ; a half-teaspoonful of cayenne
Cook this with the app: pantry check, scaling, and the assistant.