Cavechi. No. 2.

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 (7)

three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
four scruples of coriander seed ↝ Spices, coriander seed [Spices and Herbs]
bruised ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
saffron, of each ten grains ↝ Spices, saffron [Spices and Herbs]
three cloves of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
one pint of white wine vinegar ↝ Vinegar, red wine [Spices and Herbs]
a pinch of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (4)

Infuse all together by the fireside for a fortnight.
Shake it every day.
Strain off the liquor, and bottle it for use.
You may add to it a pinch of cayenne.

Original Text

Cavechi. No. 2.

Take three cloves, four scruples of coriander seed, bruised ginger, and saffron, of each ten grains, three cloves of garlic, and one pint of white wine vinegar. Infuse all together by the fireside for a fortnight. Shake it every day; strain off the liquor, and bottle it for use. You may add to it a pinch of cayenne.

Notes

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