Spiced Vinegar
From Buckeye cookery, 1892
Serves 20
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 Buckeye cookery (1892), page 152. The excerpt below is the record exactly as published.
SPICED VINEGAR. Put three pounds sugar in a three gallon jar with a small mouth; mix two ounces each of mace, cloves, pepper, allspice, turmeric, celery seed, white ginger in small bits, and ground mustard; put in six small bags made of thin but strong muslin
Cook this with the app: pantry check, scaling, and the assistant.