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Tarragon Vinegar for Salads and various Sauces
From Cassell's dictionary of cookery, 1892
Serves 8
Store in a dry place.
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
Nutrition per serving
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.9 kcal
Protein0.1 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2 mg
Potassium23 mg
Calcium6.7 mg
Iron0.2 mg
Magnesium1.8 mg
Phosphorus2.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A12 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.7 mcg
Choline0 mg
Caffeine0 mg
Water5.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1966. The excerpt below is the record exactly as published.
Tarragon Vinegar for Salads and various Sauces. — Gather the tarragon on a dry day, just before the plant begins to bloom. This will be late in July, or in the early part of August. Pick the leaves from the stalks, and -rtdth them fill wide-mouthed glass bottles up to the neck, and in doing so bruise the leaves slightly that their flavour may more easily escape. Cover with best vinegar
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