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Drink

Clover Vinegar

A fermented vinegar made from molasses, rain‑water, clover blossoms, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Clover Vinegar

Ingredients

Directions

Make the mixture

  1. In a large crock, combine the molasses and boiling rain‑water.

  2. Let the mixture stand until it is warm to the touch.

  3. Add the clover blossoms and baker's yeast.

Ferment and strain

  1. Allow the mixture to sit for 2 weeks.

  2. Strain through a towel.

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

Molasses
Provides sugar that the yeast feeds on, driving the fermentation.
Baker's yeast
Starts the fermentation that turns the sugars into the base for the vinegar.

The step that matters

Let the mixture stand until it is warm to the touch. The liquid should be warm, not hot. Very hot liquid can kill yeast, so the fermentation may never start if the mixture is added to the yeast too soon after boiling.

“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.

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