"Wine vinegar" Quotes from Famous Books
 ... large spoonfuls of mustard seed. Put the nuts into jars, (having first stuck each of them through in several places with a large needle,) strewing the powdered seasoning between every layer of nuts. Boil for five minutes a gallon of the best white wine vinegar, and pour it boiling hot upon the nuts. Secure the jars closely with corks and leathers. You may begin to eat the nuts in ...
— Directions for Cookery, in its Various Branches • Eliza Leslie
... fine, a teaspoonful each of tunny and anchovy paste, a little French mustard, a small pickled cucumber chopped fine, the white of the egg chopped fine, and a little soy. Mix the whole well with two tablespoonfuls of wine vinegar; then add two or three steamed potatoes sliced, a few slices of beet, same of celeriac, same of rampion, salt and Hungarian pepper to taste; toss gently twenty minutes, ...
— Fifty Salads • Thomas Jefferson Murrey
... seasons and climates of Europe, Asia, and Africa. It is said, the Spanish peasantry, and other inhabitants of the southern parts of Europe, still follow this practice, and add to a gallon of water about a gill of wine vinegar, with a little salt; and that this drink, with a little bread, enables them, under the heat of their burning sun, to sustain the labours ...
— The Book of Household Management • Mrs. Isabella Beeton
... of large, fine oysters, allow one pint of cider or white-wine vinegar; one tablespoonful of salt; one grated nutmeg; eight blades of mace; three dozen cloves, and as many whole allspice; and a saltspoon even full of cayenne pepper. Strain the oyster juice, and bring to the boiling-point in a porcelain-lined ...
— The Easiest Way in Housekeeping and Cooking - Adapted to Domestic Use or Study in Classes • Helen Campbell
... placing three pounds of the picked fruit into a glass vessel and pouring over them a pint and a half of white wine vinegar. It should stand for a fortnight and ...
— The Girl's Own Paper, Vol. VIII, No. 354, October 9, 1886 • Various |
