Chili, or Cayenne Wine (No. 406)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

fifty fresh Red Chilies ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
a quarter of an ounce of Cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
half a pint of brandy, white wine, or claret ↝ Brandy [Liquor and cocktails]
half a pint of brandy, white wine, or claret ↝ Wine, white [Wine]
half a pint of brandy, white wine, or claret

Instructions (1)

Pound and steep fifty fresh red Chilies, or a quarter of an ounce of Cayenne pepper, in half a pint of brandy, white wine, or claret, for fourteen days.

Original Text

Chili, or Cayenne Wine.—(No. 406.)

Pound and steep fifty fresh red Chilies, or a quarter of an ounce of Cayenne pepper, in half a pint of brandy, white wine, or claret, for fourteen days.

Obs.—This is a “bonne bouche” for the lovers of Cayenne, of which it takes up a larger proportion of its flavour than of its fire; which being instantly diffused, it is a very useful auxiliary to warm and finish soups and sauces, &c.

Notes

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