Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

CHILLI VINEGAR.

Tarragon Vinegar

Mint Vinegar

Eschallot Vinegar

Burnet Vinegar

Put an ounce of red chillies, (capsicum) cut into small pieces, into a bottle containing a pint of vinegar, stop the bottle close, and suffer the chillies to macerate for eight or ten days, and then strain off the clear infusion. Tarragon, mint, or burnet vinegar may be made in a similar way, by suffering four ounces of fresh gathered tarragon, mint, or burnet, (or three ounces) eschallots, to macerate for eight or ten days in a quart of vinegar.

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