Fruit Vinegar
From Cassell's dictionary of cookery, 1892
Serves 20
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 2225. The excerpt below is the record exactly as published.
two bushels of fiiiit add four gallons of boiling water. Stir well, and set the prepara- tion in a warm place for a week, skimming off impurities whenever fei-mentation arises. At the end of that time strain the vinegar through strong fine linen, pressing the pulp. Put the juice in a barrel, stir in a pint of yeast, and throw in a piece of bread
Cook this with the app: pantry check, scaling, and the assistant.