Crush ripe, sound peaches with a potato masher. To every
bushel of peaches use 1 cake of yeast, first dissolved in a little
lukewarm water. Place in a clean barrel or keg, cover with a
clean cloth and allow to ferment in a room having a temperature
of from 80 to 90 degrees Fahrenheit. Stir the fruit every day to
keep it from molding. After 3 days, squeeze out the juice and
let it ferment until it stops bubbling. Then add 1 gallon of a
strong, good vinegar for every 4 gallons of peach juice✪ Peach Vinegar. Cover
w4th a clean cloth and set in a dark room having a temperature
of from 70 to 90 degrees F. Taste of the vinegar every week and
when it is sour enough, strain it into bottles and jugs and
stopper them tightly. If the vinegar is cloudy, allow it to stand
in stoppered kegs until the sediment sinks to the bottom. Then
pour it off carefully without disturbing the sediment.
Raspberry Vinegar
Crush 5 pounds of raspberries and add 10 cupfuls of vinegar.
AUow to stand in an earthenware jar a week, stirring thoroughly
every day. Then strain through a muslin bag and add 1 cupful
of sugar✪ Raspberry Vinegar to every cupful of juice. Boil this 3 minutes, cool, bot-
tle and seal.
Nasturtium Vinegar
Cut the flowers, leaves and seeds of nasturtium plants in small
pieces with kitchen scissors and place 3 cupfuls of them in a
quart fruit jar. Cover with strong cider vinegar and let stand 2
weeks Then add I/2 ounce of ground cloves✪ Nasturtium Vinegar and 14 ounce of red
VINEGAES 195
pepper. Let stand 5 days, shake every day, then strain through
muslin. Bottle and seal.
Gooseberry Vinegar
Crush ripe berries and add three times as much cold water as
there are berries. Bring them to the boiling point, cool and let
stand 24 hours. Then strain through muslin and to every quart
of the liquid add 21/4 cupfuls of brown sugar. Stir well and put
into a barrel or jar. Add i/4 pound of honey ✪ Gooseberry Vinegar and bung up or
cover tightly.
Cucumber Vinegar
Wipe cucumbers clean and slice them without peeling into
clean glass fruit jars. Add sufficient vinegar to cover. For 1
quart of vinegar add 1 clove of garlic, 1 teaspoonful of white
pepper and 1 teaspoonful of salt✪ Cucumber Vinegar. After standing 2 weeks, drain
the vinegar into clean bottles, straining it through muslio.
Horseradish Vinegar
Grate II/2 ounces of horseradish and add to it I/2 ounce of
cayenne pepper and V2 ounce of minced shallots. Pour 2 cup-
fuls of vinegar on this and let stand a week. Strain through a
fine cloth and bottle for use.
Molasses Vinegar
Fill a large jug or keg with a mixture made by combining 1
quart of Xew Orleans molasses with 2 cupfuls of homemade yeast
and 3 gallons of rain water✪ Molasses Vinegar. Tie a cloth over the top to keep
out the dust and insects. Place outdoors in the sun in the sum-
mer or let stand near the stove in the winter. In a month, or
sooner, the vinegar will be made.
Quick Cider Vinegar
For every gallon of cider add 2 cupfuls of N"ew Orleans mo-
lasses and 1 cupful of homemade yeast✪ Quick Cider Vinegar. Place in a jug and
leave out the cork to admit air. In about a week the vinegar
will be made. Pour into bottles and cork tightly.
196 THE FAEM COOK AND RULE BOOK
White Raisin Vinegar
Cut 4 pounds of raisins in small pieces and add 2 gallons of
strained rain water✪ White Raisin Vinegar. Place in a jug, leaving out the cork and
stand it in a warm place. In a month, strain through cheese-
cloth and bottle for use.
Com Vinegar
Page 94 · 9 recipe records on this page
Presented as published in 1923. 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
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Crush ripe, sound peaches with a potato masher. To every
bushel of peaches use 1 cake of yeast, first dissolved in a little
lukewarm water. Place in a clean barrel or keg, cover with a
clean cloth and allow to ferment in a room having a temperature
of from 80 to 90 degrees Fahrenheit. Stir the fruit every day to
keep it from molding. After 3 days, squeeze out the juice and
let it ferment until it stops bubbling. Then add 1 gallon of a
strong, good vinegar for every 4 gallons of peach juice. Cover
w4th a clean cloth and set in a dark room having a temperature
of from 70 to 90 degrees F. Taste of the vinegar every week and
when it is sour enough, strain it into bottles and jugs and
stopper them tightly. If the vinegar is cloudy, allow it to stand
in stoppered kegs until the sediment sinks to the bottom. Then
pour it off carefully without disturbing the sediment.
Raspberry Vinegar
Crush 5 pounds of raspberries and add 10 cupfuls of vinegar.
AUow to stand in an earthenware jar a week, stirring thoroughly
every day. Then strain through a muslin bag and add 1 cupful
of sugar to every cupful of juice. Boil this 3 minutes, cool, bot-
tle and seal.
Nasturtium Vinegar
Cut the flowers, leaves and seeds of nasturtium plants in small
pieces with kitchen scissors and place 3 cupfuls of them in a
quart fruit jar. Cover with strong cider vinegar and let stand 2
weeks Then add I/2 ounce of ground cloves and 14 ounce of red
VINEGAES 195
pepper. Let stand 5 days, shake every day, then strain through
muslin. Bottle and seal.
Gooseberry Vinegar
Crush ripe berries and add three times as much cold water as
there are berries. Bring them to the boiling point, cool and let
stand 24 hours. Then strain through muslin and to every quart
of the liquid add 21/4 cupfuls of brown sugar. Stir well and put
into a barrel or jar. Add i/4 pound of honey and bung up or
cover tightly.
Cucumber Vinegar
Wipe cucumbers clean and slice them without peeling into
clean glass fruit jars. Add sufficient vinegar to cover. For 1
quart of vinegar add 1 clove of garlic, 1 teaspoonful of white
pepper and 1 teaspoonful of salt. After standing 2 weeks, drain
the vinegar into clean bottles, straining it through muslio.
Horseradish Vinegar
Grate II/2 ounces of horseradish and add to it I/2 ounce of
cayenne pepper and V2 ounce of minced shallots. Pour 2 cup-
fuls of vinegar on this and let stand a week. Strain through a
fine cloth and bottle for use.
Molasses Vinegar
Fill a large jug or keg with a mixture made by combining 1
quart of Xew Orleans molasses with 2 cupfuls of homemade yeast
and 3 gallons of rain water. Tie a cloth over the top to keep
out the dust and insects. Place outdoors in the sun in the sum-
mer or let stand near the stove in the winter. In a month, or
sooner, the vinegar will be made.
Quick Cider Vinegar
For every gallon of cider add 2 cupfuls of N"ew Orleans mo-
lasses and 1 cupful of homemade yeast. Place in a jug and
leave out the cork to admit air. In about a week the vinegar
will be made. Pour into bottles and cork tightly.
196 THE FAEM COOK AND RULE BOOK
White Raisin Vinegar
Cut 4 pounds of raisins in small pieces and add 2 gallons of
strained rain water. Place in a jug, leaving out the cork and
stand it in a warm place. In a month, strain through cheese-
cloth and bottle for use.
Com Vinegar