Horseradish Vinegar (No. 399)

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 (8)

a quart of best vinegar ↝ Vinegar [Mustard and other condiments]
three ounces of scraped horseradish ↝ Horseradish [Mustard and other condiments]
an ounce of minced eschalot
one drachm of Cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
black pepper ↝ Spices, pepper, black [Spices and Herbs]
mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
celery seed ↝ Spices, celery seed [Spices and Herbs]
cress-seed ↝ Cress, raw [Other dark green vegetables]

Instructions (3)

Pour a quart of best vinegar on three ounces of scraped horseradish, an ounce of minced eschalot, and one drachm of Cayenne.
Let it stand a week.
This will result in an excellent relish for cold beef, salads, &c. costing scarcely any thing.

Original Text

Horseradish Vinegar.—(No. 399*.)

Horseradish is in highest perfection about November.

Pour a quart of best vinegar on three ounces of scraped horseradish, an ounce of minced eschalot, and one drachm of Cayenne; let it stand a week, and you will have an excellent relish for cold beef, salads, &c. costing scarcely any thing.

N.B. A portion of black pepper and mustard, celery or cress-seed, may be added to the above.

Obs.—Horseradish powder (No. 458*).

Notes

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