Vinegar containing hot chillies, a London speciality served with Pie and Mash or Eels, known at least since the late 18Cent.
The London Pie and Mash Company Limited
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
393. INGREDIENTS: 50 fresh red English chilies, 1 pint of vinegar.
Mode: Pound or cut the chilies in half, and infuse them in the vinegar for a fortnight, when it will be fit for use. This will be found an agreeable relish to fish, as many people cannot eat it without the addition of an acid and cayenne pepper.
Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton: (Acton 1845)
CAYENNE VINEGAR. Put from a quarter to half an ounce of the best cayenne pepper into a bottle, and pour on it a pint of pale vinegar. Cork it closely and shake it well every two or three days. It may remain any length of time before it is poured off, but will very soon be ready for use. Good cayenne pepper, to 1 oz.; vinegar, 1 pint: infuse from 2 weeks to 12 months.
Vinegars and dressings
Oxford Journal - Saturday 07 January 1797
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● 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 and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY