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Shallot Wine
From Cassell's dictionary of cookery, 1892
Serves 4
Useful in culinary establishments for flavouring without acidity. Time to prepare: 10 to 20 days.
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 1762. The excerpt below is the record exactly as published.
Shallot Wine. — Put four oimces of shallots, after ha^•ing peeled and bruised them, into a bottle, add a pint of sherry ; look at the wine in about a fortnight, and if sufficiently flavoured strain it off; but if not, add two ounces more shallots to the wine, and half a tea-spoonful of cayenne
Cook this with the app: pantry check, scaling, and the assistant.