Fines Herbes Vinegar

Ingredients

• half a pint of tarragon vinegar
• a table-spoonful of minced garden-cress
• a table-spoonful of minced marjoram
• a clove of garlic
• two small green capsicums
• one minced shallot
• the finely-pared rind of three limes
• a dozen cloves
• a dozen pepper corns

Method

1. 1

   To half a pint of tarragon vinegar, add minced garden-cress, minced marjoram, garlic, green capsicums, and shallot.

2. 2

   Alternatively, add lime rind, cloves, and peppercorns to the same vinegar.

3. 3

   Cork tightly, seal with wax, and set in the sun for a week or two before straining.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 116. The excerpt below is the record exactly as published.

Fines herhes vinegar" : — To half a pint of tarragon vinegar, add a table-spoonful of minced garden-cress, a table-spoonful of minced marjoram, a clove of garlic, two small green capsicums shred, and one minced shallot. Or : — To the same vinegar, add the finely-pared rind of three limes, a dozen cloves, a dozen pepper corns

Cook this with the app: pantry check, scaling, and the assistant.