Vinegar. No. 2. Farley Hall Home-made.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. To 8 gallons of spring water add 12 lbs. of sugar, and the well-beaten whites of 4 eggs.
  2. Boil it 20 minutes, skimming it well.
  3. Pour the liquor into a tub, skimming it again.
  4. Let it stand til "new-milk-warm," then spread 2 tablespoonfuls of barm upon a toast and put it on the top of the liquor.
  5. Let it stand for 3 days.
  6. Put it in a barrel, cover the bung hole with several folds of cartridge paper pasted on and pricked full of pin holes.
  7. Set the barrel in a warm place and let it stand a year, then bottle it.
Original Text
Vinegar. No. 2. Farley Hall Home-made. (E. Humphreys.). Sugar vinegar. To 8 gallons of spring water add 12 lbs. of sugar, and the well-beaten whites of 4 eggs. Boil it 20 minutes, skimming it well. Pour the liquor into a tub, skimming it again. Let it stand til "new-milk-warm," then spread 2 tablespoonfuls of barm upon a toast and put it on the top of the liquor. Let it stand for 3 days. Put it in a barrel, cover the bung hole with several folds of cartridge paper pasted on and pricked full of pin holes. Set the barrel in a warm place and let it stand a year, then bottle it. N.B.—If you want light-coloured vinegar, white sugar should be used.
Notes
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