Sugar 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 13 days ago
Not a recipe: No

Ingredients (3)

For the vinegar base

two pounds of the very coarsest sugar
one quart of cold water for every gallon of hot ↝ Water, tap [Tap water]
a toast spread with yeast

Instructions (5)

To every gallon of water, put two pounds of the very coarsest sugar: boil and skim thoroughly.
Then put one quart of cold water for every gallon of hot.
When cool, put into it a toast spread with yeast.
Stir it nine days; then barrel, and set it in a place where the sun will lie on it, with a bit of slate on the bunghole.
When sufficiently sour, it may be bottled: or may be used from the cask, with a wooden spigot and faucet.

Original Text

Sugar Vinegar.

To every gallon of water, put two pounds of the very coarsest sugar: boil and skim thoroughly; then put one quart of cold water for every gallon of hot. When cool, put into it a toast spread with yeast. Stir it nine days; then barrel, and set it in a place where the sun will lie on it, with a bit of slate on the bunghole.

When sufficiently sour, it may be bottled: or may be used from the cask, with a wooden spigot and faucet.

Notes

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