Mrs Beetons Jams and Preserves Revisited
Camp Vinegar
600ml (1 pint) Vinegar
1 Head Garlic
15g (˝oz) Cayenne
2 tbsp Soy
2 tbsp Walnut Ketchup
Cochineal (Red Food Colouring)
Slice the garlic and place it with all the other ingredients, into a clean sterilised bottle.
Allow it stand to infuse for a month, then strain it off quite clear and it will be fit for use.
Keep in small sterilised bottles with airtight caps.
CAMP VINEGAR
381. INGREDIENTS - 1 head of garlic, 1/2 oz. cayenne, 2 teaspoonfuls of soy, 2 ditto walnut ketchup, 1 pint of vinegar, cochineal to colour.
Mode - Slice the garlic, and put it, with all the above ingredients, into a clean bottle. Let it stand to infuse for a month, when strain it off quite clear, and it will be fit for use. Keep it in small bottles well sealed, to exclude the air.
Average cost, for this quantity, 8d.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved