Hoxey Vinegar
Ingredients
Directions
Combine the honey and water in a jug.
Let it stand in a warm place for six weeks to ferment.
After six weeks, pour it off into a clean jug.
Store it away 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.
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