Tarragon Vinegar
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Tarragon vinegar is very potent and should be used sparingly.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 216. The excerpt below is the record exactly as published.
TARRAGON VINEGAR. — Tarragon vinegar is really vinegar flavoured with tarragon. It would be perhaps well to warn housekeepers that tne strength of flavour of tarragon is such that it must be used with extreme caution. It is so strong as to be quite overpowering. In many cases home-made tarragon vinegar is far too strong for any purpose what- ever unless diluted with a large quantity of plain vinegar. I have known cases where cooks have pickled nearly a bottleful of tarragon leaves
Cook this with the app: pantry check, scaling, and the assistant.