Herb Vinegar (2)

Ingredients

• 1 oz. each of shallots
• 1 oz. each of chives
• 1 oz. each of savory
• 1 oz. each of tarragon
• ½ teacupful each of the tops of mint
• ½ teacupful each of the tops of balm
• pour over 2qts. of boiling vinegar

Method

1. 1

   Put shallots, chives, savory, tarragon, mint, and balm in a bottle, pour boiling vinegar over, cork, and let stand in the sun for a fortnight.

2. 2

   Strain, settle, filter, and bottle.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 97. The excerpt below is the record exactly as published.

Herb Vinegar.— (1) Put 1 pint of tarragon-leaves in a stone or earthenware jar with one-quarter the quantity each of chives and chervil, pour in 2qts. of vinegar, and leave them for a fortnight. Strain the vinegar into small bottles, and cork them down. Pour another quart of boiling vinegar over the Herbs, and leave them for a month, putting a plate or cover over the jar. Strain the vinegar off the Herbs, and bottle as before. Keep the bottles of vinegar in a dry cup- board. (2) Put into a large wide-mouthed bottle or jar ljoz. each of shallots, chives, savory, and tarragon, and § teacupful each of the tops of mint and the tops of balm ; pour over 2qts. of boiling vinegar

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