Perpetual Vinegar
From Gancel's culinary encyclopedia of modern cooking, 1920
Let stand and strain after the specified time.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 221. The excerpt below is the record exactly as published.
PERPETUAL VINEGAR (Vinaigre Perpetual) Buy a small keg of “mother” vinegar. Draw a few quarts and make aromatic vinegar. Replace quantity taken out by wine or cider. Close keg with a piece of linen.
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