Shallot Vinegar
From The "Queen" cookery books: Pickles and Preserves, 1902
Presented as published in 1902. 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 The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 66. The excerpt below is the record exactly as published.
Shallot Vinegar. — Peel and mince 4oz. of fully, but not over, ripe shallots (or it will give a bitter flavour to the vinegar), put them into a bottle and cover with a quart of best vinegar
Cook this with the app: pantry check, scaling, and the assistant.