Essence of Capsicum
From Cassell's dictionary of cookery, 1892
Serves 16
Convenient for flavoring sauces.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 313. The excerpt below is the record exactly as published.
one pint of brandy or rectified spirits of wine add one ounce of the best cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.