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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

  1. Allow the mixture to sit for 2 weeks.

Strain

  1. 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
Supplies sugars that the yeast ferments, providing the base for the vinegar.
Baker's yeast
Ferments the sugars into alcohol, starting the fermentation that later becomes acidic.
Clover blossoms
Adds floral aroma and flavour to the finished liquid.

The step that matters

Let the mixture stand until warm to the touch. Yeast works best at moderate warmth. If the liquid is too hot, the heat can kill the yeast and stop fermentation, so the mixture should be only warm when the yeast is added.

“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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