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Spiced Vinegar
From The Rural cook book, 1907
Serves 8
This gives a fine flavor to green vegetables, such as cucumbers, cabbage, cauliflower, beans, salads, etc.
Presented as published in 1907. 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 Rural cook book (1907), page 134. The excerpt below is the record exactly as published.
Spiced Vinegar. — This gives a fine flavor to green vegetables, such as cucumbers, cabbage, caidiflowcr, beans, salads, etc. For each quart of vinegar slice a clove of garlic, a small onion, a two-inch root of horse- radish, half an ounce of bruised ginger root
Cook this with the app: pantry check, scaling, and the assistant.