Put them when ready
into jars, keep them in a cool place, and use as desired.
Cayenne Cheese. — Put 3oz. of grated Parmesan cheese into a
basin, mix in an equal quantity each of flour and butter,
sprinkle over sufficient cayenne pepper to taste✪ Cayenne Cheese, and work
well to a paste ; roll this out thin, cut it into shapes, and
bake them in a moderate oven until done. Take them out,
place on a napkin spread over a dish, and serve very hot.
Cayenne Drops. — Put the required number of pounds of sugar
into a sugar -boiler with a little water, and boil it to the feather
degree (see Sugar-boiling) ; add a little lemon-juice, and boil
to the caramel degree ; then add a few drops of essence of
Chillies or cayenne✪ Cayenne Drops, to give it the required flavour. Pour the
sugar while boiling into impressions made in dried icing sugar ;
let the drops get cold, and pack them away in tins or boxes
for future use.
Cayenne Pepper. — For this, thick-skinned, fine, red, long,
Peppers must be used. Spread fib. of it on a tray, and dry it
in the air, but not in the sun ; then take off all the stalks,
put them in a mortar, and pound them well. Put the cayenne
into jars, and it is ready for use. The mortar should be
covered over with a cloth while pounding, so as to prevent the
dust flying into the eyes of the operator.
Cayenne Salt.— Put 2oz. of fresh Chillies in a mortar and
powder them ; then mix with them 2 table-spoonfuls of dry
salt, 1 wineglassful of white wine, and 2 wineglassfuls of water.
Put the mixture into a bottle, cork it, and keep it in a warm
place for a week. At the end of that time, strain the mixture
through fine muslin, pour it into plates, and let it evaporate
by the heat of the sun or a hot stove. When ready, it will
be in soluble crystals of cayenne and salt, and will be found
a very useful condiment.
Cayenne Wine. — Put about three dozen fresh red Chillies in a
mortar and pound them, then put them into a large bottle,
pour over them f pint of white wine or brandy, cork down
tightly, and leave it for two or three weeks — foz. of cayenne
pepper✪ Cayenne Wine may be used in place of the Chillies if preferred. This
wine gives a great finish to sauces, soups, stews, &c.
Chilli Sauce. — Chop six green Peppers and four large onions
very finely, put them into a , saucepan with two dozen peeled
tomatoes, 8 table-spoonfuls of moist sugar and 3 of salt, and
3 breakfast-cupfuls of vinegar✪ Chilli Sauce. Set the saucepan on the fire
and boil gently for an hour. Let the mixture cool, pour it into
jars, and cover over. It is then ready for use.
Chilli Vinegar. — (1) Steep a handful of Chillies in a bottle
of the best vinegar for fifteen days, keeping the bottle well
corked. At the end of this period pour the vinegar off and
bottle it. Or it may be made by steeping a table-spoonful
of cayenne pepper in a bottle of vinegar for a fortnight, then
straining it clear' and bottling. Acetic acid, reduced to the
strength of vinegar by adding water, makes it more delicate in
flavour.
(2) Put 2oz. of picked, cleaned, Bird’s-eye Chillies into a
bottle, pour over 3 breakfast - cupfuls of vinegar, cork or
stopper up the bottle, and let it remain for four or five weeks.
Filter 1 breakfast-cupful of the liquor, add to the remainder
another breakfast-cupful of vinegar, expose the bottles to the
sun for a few days, filter off the liquor, add it to the quantity
already filtered, and it is then fit for use.
Page 122 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put them when ready into jars, keep them in a cool place, and use as desired.
Cayenne Cheese. — Put 3oz. of grated Parmesan cheese into a basin, mix in an equal quantity each of flour and butter, sprinkle over sufficient cayenne pepper to taste, and work well to a paste ; roll this out thin, cut it into shapes, and bake them in a moderate oven until done. Take them out, place on a napkin spread over a dish, and serve very hot.
Cayenne Drops. — Put the required number of pounds of sugar into a sugar -boiler with a little water, and boil it to the feather degree (see Sugar-boiling) ; add a little lemon-juice, and boil to the caramel degree ; then add a few drops of essence of Chillies or cayenne, to give it the required flavour. Pour the sugar while boiling into impressions made in dried icing sugar ; let the drops get cold, and pack them away in tins or boxes for future use.
Cayenne Pepper. — For this, thick-skinned, fine, red, long, Peppers must be used. Spread 1lib. of it on a tray, and dry it in the air, but not in the sun ; then take off all the stalks, put them in a mortar, and pound them well. Put the cayenne into jars, and it is ready for use. The mortar should be covered over with a cloth while pounding, so as to prevent the dust flying into the eyes of the operator.
Cayenne Salt.— Put 2oz. of fresh Chillies in a mortar and powder them ; then mix with them 2 table-spoonfuls of dry salt, 1 wineglassful of white wine, and 2 wineglassfuls of water. Put the mixture into a bottle, cork it, and keep it in a warm place for a week. At the end of that time, strain the mixture through fine muslin, pour it into plates, and let it evaporate by the heat of the sun or a hot stove. When ready, it will be in soluble crystals of cayenne and salt, and will be found a very useful condiment.
Cayenne Wine. — Put about three dozen fresh red Chillies in a mortar and pound them, then put them into a large bottle, pour over them 1 pint of white wine or brandy, cork down tightly, and leave it for two or three weeks — foz. of cayenne pepper may be used in place of the Chillies if preferred. This wine gives a great finish to sauces, soups, stews, &c.
Chilli Sauce. — Chop six green Peppers and four large onions very finely, put them into a , saucepan with two dozen peeled tomatoes, 8 table-spoonfuls of moist sugar and 3 of salt, and 3 breakfast-cupfuls of vinegar. Set the saucepan on the fire and boil gently for an hour. Let the mixture cool, pour it into jars, and cover over. It is then ready for use.
Chilli Vinegar. — (1) Steep a handful of Chillies in a bottle of the best vinegar for fifteen days, keeping the bottle well corked. At the end of this period pour the vinegar off and bottle it. Or it may be made by steeping a table-spoonful of cayenne pepper in a bottle of vinegar for a fortnight, then straining it clear and bottling. Acetic acid, reduced to the strength of vinegar by adding water, makes it more delicate in flavour.
(2) Put 2oz. of picked, cleaned, Bird’s-eye Chillies into a bottle, pour over 3 breakfast - cupfuls of vinegar, cork or stopper up the bottle, and let it remain for four or five weeks. Filter 1 breakfast-cupful of the liquor, add to the remainder another breakfast-cupful of vinegar, expose the bottles to the sun for a few days, filter off the liquor, add it to the quantity already filtered, and it is then fit for use.
Records on this page
Cayenne CheeseCayenne DropsCayenne WineChilli SauceChilli Vinegar