Pepper Vinegar
From Cassell's dictionary of cookery, 1892
Serves 10
Fresh vinegar may be added over the chilies three or four times until the strength is exhausted.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1143. The excerpt below is the record exactly as published.
Pepper Vinegar. — Take fifty fresh red English chilHes, cut them in two, put them into a wide-necked bottle, and pour over them a pint of best vinegar
Cook this with the app: pantry check, scaling, and the assistant.