Spiced 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.
Spiced Vinegar. — (This can be nsed at once for pickling any vegetables, or if bottled off cold like the other flavouring vinegars it makes an excellent addi- tion to salads, &c.) Bruise well 2oz. black whole peppers, loz. each of ginger and salt and -|oz. of allspice, then mix this in a bottle with a quart of good vinegar
Cook this with the app: pantry check, scaling, and the assistant.