Skip to main content
Drink

Csess Vinegar

A vinegar infused with dried cress seeds steeped for ten days.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Csess Vinegar

Ingredients

Directions

  1. Dry and pound the cress seed.

  2. Pour the vinegar over the pounded seed.

  3. Let it steep for ten days, shaking it every day.

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 seed
Provides the sharp, peppery flavour that infuses into the vinegar as it steeps.
Vinegar
Acts as the solvent that extracts flavour from the pounded seed over the steeping period.

The step that matters

Shaking the vinegar daily during the steep. Shaking agitates the mixture so the vinegar keeps contacting fresh seed surfaces, helping flavour extract evenly over the ten days.

“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.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes