DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1820

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Page 234

Dr. Lowthers Vinegar  Miss Porter
Six Gallons of Water Nine pounds of Sugar of the Coarsest brown - boil it twenty Minutes when near Cold put to it a pint of good yeast. let it ferment twenty four hours then turn it - Set it in an unscaled Garret after it has done working paste a piece of paper over the bung hole and prick it well with a pin to let in the Air - when Cold weather approaches remove it into the Cellar and in Spring again remove it into the ganet where let it remain till bottled - Nb - The best time to make vinegar is in July - let it remain in the Cask 11 or 12 Months - Allow three quarts for waste - The longer vinegar is in the Bottle the better it is - 
Cracklins for Tea (very good)  Miss Porter
One pound of flour two Eggs half a pint of New Milk four Oz of butter, knead them rather stiff - roll them and bake them in a quick Oven - Melt the butter before you put it to the Eggs and Milk - These Cracklins

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Dr. Lowthers Vinegar Miss Porter Six Gallons of Water Nine pounds of Sugar of the Coarsest brown - boil it twenty Minutes when near Cold put to it a pint of good yeast. let it ferment twenty four hours then turn it - Set it in an unscaled Garret after it has done working paste a piece of paper over the bung hole and prick it well with a pin to let in the Air - when Cold weather approaches remove it into the Cellar and in Spring again remove it into the ganet where let it remain till bottled - Nb - The best time to make vinegar is in July - let it remain in the Cask 11 or 12 Months - Allow three quarts for waste - The longer vinegar is in the Bottle the better it is - Cracklins for Tea (very good) Miss Porter One pound of flour two Eggs half a pint of New Milk four Oz of butter, knead them rather stiff - roll them and bake them in a quick Oven - Melt the butter before you put it to the Eggs and Milk - These Cracklins