The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Celery Vinegar

Preserves - Savoury

Vinegar stewed with sliced celery stalks and spices (Acton 1845) See also: Celery Seed Vinegar


Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

CELERY VINEGAR.
Throw into a pint and a half of ready boiling vinegar a few grains of cayenne, or half an ounce of peppercorns, a large saltspoonful of salt, and a pint of the white part of the roots and stems of some fine fresh celery sliced up thin: let it boil for two or three minutes, turn it into a stone jar, and secure it well from the air as soon as it is cold It may be strained off and bottled in three or four weeks, but may remain as many months in the jar without injury.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats