Garlic-Infused Vinegar

Ingredients

• A clove of garlic
• a bottle of almost any kind of vinegar
• 1 tablespoon each of minced water cress
• shallot
• chervil
• rosemary

Method

1. 1

   In one pint of vinegar, put 1 tablespoon each of minced watercress, shallot, chervil, and rosemary, with one clove of garlic.

2. 2

   Let it steep in the sun until it's full flavored.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 88. The excerpt below is the record exactly as published.

A clove of garlic in a bottle of almost any kind of vinegar peps it up most pleasingly, that is, if you like garlic, and if your vinegar is made honestly — not out of wood shavings. It's good to have a stock of different-flavored vinegars on hand to vary the savor of mayonnaise and other sauces. Get good country cider vinegar if you can, and buy it by the gallon instead of in those tricky small chain store bottles made like magnifying bar glasses to make a very little look like a lot. Fresh or dried herbs are cheap in every "foreign" market and their full flavor can be added to a pint or quart of your bulk vinegar by using such com- binations as the following: 1 62 MOST-FOR-YOUR-MONEY COOK BOOK In one pint of vinegar put i tablespoon each of minced water cress or highland cress, shallot, chervil and rosemary

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