Eschalot, or Garlic Vinegar from Modern Cookery for Private Families by Eliza Acton
On from four to six ounces of eschalots or on two of garlic peeled and bruised, pour a quart of the best vinegar; stop the jar or bottle close, and in a fortnight or three weeks the vinegar may be ...
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Ingredients
- Eschalots, 4 to 6 oz.
- or, garlic, 2 to 4 oz.
- vinegar, 1 quart
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