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Raisin Wine Vinegar
From Cassell's dictionary of cookery, 1892
Serves 30
Use raisins from previously made wine.
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 1469. The excerpt below is the record exactly as published.
aisin "Wine Vinegar.— Raisins from ■which wine has been made will make excellent vinegar, and as the stalks are very acid care should be taken to pick them out, and throw them into the cask in which the vinegar is being made. Take the raisins which have been used to make nine gallons of wine. Put with them the dregs and stalks, and pour four gallons of hot water
Cook this with the app: pantry check, scaling, and the assistant.