Skip to main content
Drink

Burnet-Vinegar

A vinegar infused with fresh burnet leaves steeped twice for two weeks each.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Burnet-Vinegar

Ingredients

Directions

First infusion

  1. Fill a wide-mouthed bottle nearly full with fresh burnet leaves.

  2. Cover the leaves with vinegar and let them steep for two weeks.

  3. Strain the vinegar and wash the bottle.

Second infusion

  1. Fill the bottle again nearly full with fresh burnet leaves.

  2. Pour the strained vinegar over the leaves and let it steep for another two weeks.

  3. Strain the vinegar again; it is now ready for use.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Fresh green leaves of burnet
Supply the herbal, cucumber-like aroma and flavour that the vinegar draws out.
Vinegar
Acts as a solvent that extracts flavour and aroma compounds from the leaves.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes