Horseradish Vinegar
From Modern cookery, in all its branches, 1884
Serves 8
An ounce of minced eschalot can be substituted.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 157. The excerpt below is the record exactly as published.
HORSERADISH VINEGAR. On four ounces of young and freshly- scraped horseradish pour a quart of boiling vinegar
Cook this with the app: pantry check, scaling, and the assistant.