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Drink

Cress Vinegar

A vinegar steeped in cress seeds, made by soaking the seeds in vinegar for 10‑12 days.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cress Vinegar

Ingredients

Directions

Prepare

  1. Dry and pound the cress seeds.

Steep

  1. Pour the seeds into a jar and add the vinegar.

  2. Let it steep in the sun for 10 to 12 days, shaking occasionally.

Bottle

  1. Strain the mixture into small bottles and seal them.

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

Cress seeds
Their flavour and aroma infuse into the vinegar during steeping.
Vinegar
Acts as the solvent that extracts flavour from the crushed cress seeds.

“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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