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Primrose Vinegar

Vinegar flavoured with sugar and primroses (Eaton 1822, Hartley 1954, etc)

Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

PRIMROSE VINEGAR. Boil four pounds of moist sugar in ten quarts of water for about a quarter of an hour, and take off the scum. Then pour the liquor on six pints of primroses, add some fresh yeast before it is quite cold, and let it work all night in a warm place. When the fermentation is over, close up the barrel, and still keep it in a warm place.

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