Essence of Capsicums
From The "Queen" cookery books: Pickles and Preserves, 1902
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 62. The excerpt below is the record exactly as published.
Essence of Capsicums. — Infuse -§oz. of absolutely pure cayenne (be particular on this point as the goodness of the essence depends entirely on it), in half a pint of either brandy or rectified spirits of wine
Cook this with the app: pantry check, scaling, and the assistant.