Vinegar, Strengthened
From Cassell's dictionary of cookery, 1892
Serves 1
May be frozen again and again until it becomes of the desired strength.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2227. The excerpt below is the record exactly as published.
Vinegar, Strengthened.— When vine- gar is not sufiiciently strong, expose it in an open situation during frosty weather
Cook this with the app: pantry check, scaling, and the assistant.