Camp Vinegar is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic condiment or flavouring of vinegar with garlic, cayenne pepper, soy sauce, walnut ketchup and red food colouring. The full recipe is presented here and I hope you enjoy this classic British version of: Camp Vinegar.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
381. INGREDIENTS.—1 head of garlic, 1/2 oz. cayenne, 2 teaspoonfuls of soy, 2 ditto walnut ketchup, 1 pint of vinegar, cochineal to colour.
Mode.—Slice the garlic, and put it, with all the above ingredients, into a clean bottle. Let it stand to infuse for a month, when strain it off quite clear, and it will be fit for use. Keep it in small bottles well sealed, to exclude the air.
Slice the garlic then place in a clean bottle along with the cayenne pepper, soy sauce, walnut ketchup, vinegar and a few drops of red food colouring. Stopper well, shake to mix then put in a cool, dark, place to infuse for 1 month.
After this time, strain the contents of the bottle, pour into smaller bottles, seal well and store until needed.
