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Drink

Primrose Vinegar

A vinegar made by boiling brown sugar and water, adding primroses, and fermenting with fresh yeast.

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

Ingredients

Directions

Make the liquor

  1. Boil the brown sugar in water for about 15 minutes.

  2. Skim off the scum that forms on the surface.

Infuse and ferment

  1. Pour the hot liquid over the primroses.

  2. Add fresh yeast to the mixture.

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

Brown sugar
Provides the sugar that yeast ferments into alcohol, which becomes the vinegar base.
Fresh yeast
Starts fermentation by converting sugars into alcohol and driving the process forward.
Primroses
Supply the floral aroma and flavour that the finished vinegar carries.

“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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