A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Useful for flavoring salad and other dishes.
Preserved exactly as written in the original source
Put all into a jar, and cover it well; let it stand for three weeks, then strain and bottle it well.
Modern guidance to help you succeed with this vintage recipe
This infusion works through the principle of extraction, where vinegar's acidity acts as a solvent to draw out aromatic compounds, essential oils, and flavor molecules from dried herbs and spices. The three-week maceration period allows sufficient time for fat-soluble compounds to dissolve into the vinegar while the alcohol in brandy helps extract additional flavor compounds that aren't water-soluble. The sugar balances acidity and helps preserve the infusion, while salt enhances overall flavor perception by suppressing bitterness.
This recipe requires a three-week infusion period before use, making it inherently a make-ahead preparation. Once strained and bottled, the spiced vinegar will keep for up to one year stored in a cool, dark place.
After the three-week infusion, strain through fine-mesh strainer or cheesecloth to remove all solids. Store in dark glass bottles with tight-fitting lids in a cool, dark pantry for up to 12 months. The vinegar's acidity acts as a natural preservative. Shake well before each use as some sediment may settle. Refrigeration is not required but will extend shelf life beyond one year.
AI-generated tips from Chef Cecil's culinary database
This recipe requires a three-week infusion period before use, making it inherently a make-ahead preparation. Once strained and bottled, the spiced vinegar will keep for up to one year stored in a cool, dark place.
After the three-week infusion, strain through fine-mesh strainer or cheesecloth to remove all solids. Store in dark glass bottles with tight-fitting lids in a cool, dark pantry for up to 12 months. The vinegar's acidity acts as a natural preservative. Shake well before each use as some sediment may settle. Refrigeration is not required but will extend shelf life beyond one year.
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