Vinegar for Pickling. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Take the middling sort of beer, but indifferently hopped, let it work as long as possible, and fine it down with isinglass; then draw it from the sediment.
  2. Put ten pounds weight of the husks of grapes to every ten gallons of beer.
  3. Mash them together, and let them stand in the sun, or, if not in summer, in a close room, heated by fire.
  4. In about three or four weeks, it will become an excellent vinegar.
  5. Should you not have grape husks, you may take the pressing of sour apples, but the vinegar will not prove so good either in taste or body.
  6. Cyder will make a decent sort of vinegar, and also unripe grapes, or plums, but foul white Rhenish wines, set in a warm place, will fine, naturally, into good vinegar.
Original Text
Vinegar for Pickling. No. 1. Take the middling sort of beer, but indifferently hopped, let it work as long as possible, and fine it down with isinglass; then draw it from the sediment, and put ten pounds weight of the husks of grapes to every ten gallons. Mash them together, and let them stand in the sun, or, if not in summer, in a close room, heated by fire, and, in about three or four weeks, it will become an excellent vinegar. Should you not have[363] grape husks, you may take the pressing of sour apples, but the vinegar will not prove so good either in taste or body. Cyder will make a decent sort of vinegar, and also unripe grapes, or plums, but foul white Rhenish wines, set in a warm place, will fine, naturally, into good vinegar.
Notes
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