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28 If You Would Put Up Good vinegar That Will Remain Good And Strong For A Long time

This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

28 If you would put up good vinegar that will remain good and strong for a long time, recipe from the Stettnerin of the parlor Take a jug into which can hold twenty quarts and spread it with pitch, next take two pounds of tartar and pound it small and put it into the jug, take four ginger roots, some thirty or thirty-two peppercorns, take fourteen quarts of good vinegar and pour it in the jug, take six quarts of good wine and bring it to a boil and skim it off. Afterwards let it cool somewhat and pour it into the jug and let it stand for four weeks. See that you do not stir it up, then it will be good and keep well.


Other versions of this recipe:

Roast Mutton in a little salt or with verjuice and vinegar (Le Menagier de Paris)

To preve venegur (Liber cure cocorum [Sloane MS 1986])

To make venegur manede (Liber cure cocorum [Sloane MS 1986])

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