Wine Vinegar

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

raisin wine
fifteen gallons of water ↝ Water, tap [Tap water]
yeast, &c. ↝ Yeast [Not included in a food category]
raisins ↝ Raisins [Dried fruits]
gooseberries ↝ Gooseberries, raw [Fruits and Fruit Juices]
sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (7)

After making raisin wine, when the fruit has been strained, lay it on a heap to heat.
To every hundred weight of the heated fruit, put fifteen gallons of water.
Set the cask, and put yeast, &c. as before (referring to a previous recipe not included here).

General Advice

As vinegar is a necessary article and profitable, keep a barrel or two always preparing.
If raisin wine is ready, make raisin vinegar.
If gooseberries are plentiful and cheap, make gooseberry vinegar.
If neither is available, make sugar vinegar, to prevent the cask from becoming empty and musty.

Original Text

Wine Vinegar.

After making raisin wine, when the fruit has been strained, lay it on a heap to heat: then to every hundred weight put fifteen gallons of water. Set the cask, and put yeast, &c. as before.

As vinegar is so necessary an article in a family, and one on which so great a profit is made, a barrel or two might always be kept preparing, according to what suited. If the raisins of wine were ready, that kind might be made: if a great plenty of gooseberries made them cheap, that sort; or if neither, then the sugar vinegar, so that the cask may not be left empty, and grow musty.

Notes

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