Friday, May 11, 2018

Rhubarb Vinegar (1820)

  • 15 rhubarb stalks
  • 5 gallons water
  • 9 lbs coarse brown sugar
  • 1/2 cup yeast (or 1/2 yeast cake)
Pound and crush the rhubarb with a potato masher, add water, and let stand for 24 hours. Strain into a 10-gallon keg, add the sugar and yeast, stir well, and place the keg in a spot where the temperature will NOT fall below 65 degrees.

Stir occasionally, and in 30 days,strain the liquid from the dregs, rinse out the keg thoroughly, return the liquid to the keg, and allow to stand until the contents will be vinegar.  Should be in about 2 weeks. 

(Origin - "California Mission Recipes" by Bess A. Cleveland. Published by the Charles E. Tuttle Company, 1965.)

More "Lost" Dressings and Condiments
Tomato Chutney (1932)
Hot Dandelion Dressing with Bacon (1946)
Brown Derby Old-Fashioned French Dressing (1959)

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