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Mint Vinegar
From Good Things to Eat as Suggested by Rufus, 1911
Serves 8
Use for flavoring.
Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 36. The excerpt below is the record exactly as published.
MINT VINEGAR— Fill in a wide-mouthed bottle or a quart fruit jar with fresh mint leaves, well washed and bruised a little. Let the leaves fall in without pressing. Fill the jar with cider 58 MISCELLANEOUS vinegar, put on the rubber, and turn the cover tightly. Let stand three weeks, uncover, and drain off the vinegar into bottles and keep well corked. BLACKBERRY VINEGAR— Mash the berries to a pulp in an earthenware or wooden vessel. Add good cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.