A historical recipe from The Virginia Housewife, by Mary Randolph (1860).
No ratings yet
A historical recipe
The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860).
Project Gutenberg eBook #12519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
Boil two pounds of sugar with four quarts of vinegar, down to a syrup, and bottle it.
This makes an excellent beverage when mixed with water, either with or without the addition of brandy.
It is nearly equal a flavour to the syrup of lime juice, when made with superior vinegar.
United States
Saucepan