Herb Vinegar
From Cookery for every household, 1914
Serves 10
Useful for flavouring salads, sauces, fish dishes, etc.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 1011. The excerpt below is the record exactly as published.
Herb Vinegar Herb vinegar is very easily made, and especially by those who have herbs growing fresh in their own 632 COOKERY FOR EVERY HOUSEHOLD gardens. Mint, thyme, marjoram, basil, tarragon, &c., are all suitable, or a mixture of herbs may be used. Choose young leaves, pick them from the stalks, and wash and dry them, if necessary. Then put them into wide-mouthed bottles, idling these about three parts full, and fill up with good vinegar
Cook this with the app: pantry check, scaling, and the assistant.