To make Vinegar

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (23)
  1. To every gallon of water put a pound of coarse Lisbon sugar.
  2. Let it boil, and skim it as long as the scum rises.
  3. Pour it into tubs.
  4. When it is as cold as beer to work, craft a good toast, and rub it over with yeast.
  5. Let it work twenty-four hours.
  6. Have ready a vessel iron-hooped, well painted, fixed in a place where the sun has full power, and fix it so as not to have any occasion to move it.
  7. When you draw it off, then fill your vessel.
  8. Lay a tile on the bung to keep the dust out.
  9. Make it in March, and it will be fit to use in June or July.
  10. Draw it off into little stone bottles the latter end of June or beginning of July.
  11. Let it stand till you want to use it, and it will never foul any more.
  12. If, when you draw it off, you find it is not sour enough, let it stand a month longer before you draw it.
  13. For pickles to go abroad, use this vinegar alone.
  14. In England, when your pickle is put in, add one half cold spring water to it, and then it will be full sour with this vinegar.
  15. You need not boil, unless you please, for almost any sort of pickles, it will keep them quite good.
  16. It will keep walnuts very fine without boiling, even to go to the Indies; but then don't put water to it.
  17. For green pickles, you may pour it scalding hot on two or three times.
  18. All other sorts of pickles you need not boil it.
  19. For mushrooms: wash them clean, dry them, put them into little bottles, with a nutmeg just scalded in vinegar, and sliced (whilst it is hot) very thin, and a few blades of mace.
  20. Then fill up the bottle with the cold vinegar and spring-water.
  21. Pour mutton fat fried over it, and tie a bladder and leather over the top.
  22. If done this way, their mushrooms won't be so white, but as finely tasted, as if they were just gathered.
  23. A spoonful of this pickle will give sauce a very fine flavour.
Original Text
To make Vinegar. TO every gallon of water put a pound of coarse Lisbon sugar, let it boil, and be skimming of it as long as the scum rises; then pour it into tubs, and when it is as cold as beer to work, craft a good toast, and rub it over with yeast. Let it work twenty-four hours; then have ready a vessel iron-hooped, well painted, fixed in a place where the sun has full power, and fix it so as not to have any occasion to move it. When you draw it off, then fill your vessel, lay a tile on the bung to keep the dust out. Make it in March, and it will be fit to use in June or July. Draw it off into little stone bottles the latter end of June or beginning of July. Let it stand till you want to use it, and it will never foul any more; but when you go to draw it off, and you find it is not sour enough, let it stand a month longer before you draw it. For pickles to go abroad, use this vinegar alone; but in England you will be obliged, when your pickle is put one half cold spring water to it, and then it will be full sour with this vinegar. You need not boil, unless you please, for almost any sort of pickles, it will keep them quite good. It will keep walnuts very fine without boiling, even to go to the Indies; but then don't put water to it. For green pickles, you may pour it scalding hot on two or three times. All other sorts of pickles you need not boil it. Mushrooms only wash them clean, dry them, put them into little bottles, with a nutmeg just scalded in vinegar, and sliced (whilst it is hot) very thin, and a few blades of mace; then fill up the bottle with the cold vinegar and spring-water; pour mutton fat fry'd over it, and tie a bladder and leather over the top. If their mushrooms won't be so white, but as finely tasted, as if they were just gathered; and a spoonful of this pickle will give sauce a very fine flavour.
Notes
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