Marinade
From Cookery for every household, 1914
Serves 4
Marinating improves flavor, tenderness, and preserves the meat.
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 324. The excerpt below is the record exactly as published.
marinade,” and the ingredients of which it is composed can be varied at pleasure and according to the kind of meat under treatment. Two table-spoonfuls of oil to one of vinegar are very usual proportions, but some people prefer more vinegar ; then some thinly-sliced onion or shallot, a little lemon rind, savoury herbs, thinly-sliced carrot, and seasoning
Cook this with the app: pantry check, scaling, and the assistant.