Sugar Vinegar
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 measure sugar
- 7 measures water
- 1 pint yeast
Instructions
- To one measure of sugar, add seven measures of moderately warm water. Dissolve the sugar completely. Pour the mixture into a cask and stir in yeast at a proportion of one pint per eight gallons. Stop the cask close and keep it in a warm place until it has become sufficiently sour.