Essence of Capsicum
From The encyclopædia of practical cookery, 1890
Serves 4
It is then ready for use.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 123. The excerpt below is the record exactly as published.
Essence of Capsicum.— (1) Put 2oz. of dried Capsicums in the sun for an hour or so, pound them in a mortar, put them into a glass bottle, add 1 teaspoonful of salt, and pour over only sufficient vinegar
Cook this with the app: pantry check, scaling, and the assistant.