Recipe Manuscript

To Mako Wind Vineger

Name: To Mako Wind Vineger
Prep time: PTPT15M
Cook time: PTPT0M
Yield: 3000
Cuisine: European
Ingredients: 45 liters dry cider; 1.35 kg Malvasia (Maligo) raisins or substitute with regular dark raisins; 55 grams food-grade alum (potassium aluminum sulfate)

1672

From the treasured pages of Cookbook of Constance Hall

Written by Constance Hall

Renaissance (1400 - 1700)European Intermediate Drink Other

Original Recipe • 1672

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Mako Wind Vineger

"or that which will serve for Some vses altogether as well To 12 gallons of Cydr put 3 pounds of Maligo Raisons and 2 ounces of Roach allum and lett it stand in a vessell narrow with the bung only covered with a Lynnin or hair cloth so that the aire may come at it for two months any time from the first of May to the Last of July and not Later in that time it will be made good vineger fitt for keeping of pickels or any other vse."

Note on the Original Text

The original recipe uses phonetic and period-typical spellings, such as 'Mako' for 'make,' 'wind' for 'wine,' and 'vineger' for 'vinegar.' Directions are brief and assume prior experience; quantities use the then-standard imperial measures. The timing emphasizes the importance of warm weather for the fermentation process. The recipe does not clarify the role of 'Roach allum' (alum), reflecting the time's looser understanding of food science. Instructions were straightforward and oriented toward practical housewifery rather than precise laboratory-style procedure.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Constance Hall - Click to view recipe in book

Title

Cookbook of Constance Hall (1672)

You can also click the book image above to peruse the original tome

Writer

Constance Hall

Era

1672

Publisher

Unknown

Background

A spirited foray into 17th-century kitchens, this collection by Constance Hall brims with the flavors, secrets, and delicacies of Restoration-era England—perfect for cooks keen to revive a dash of history in their modern menus.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This vinegar recipe comes from Constance Hall, who was active in the late 17th century, specifically 1672. At this time, household vinegar-making was a vital skill, especially for preserving food through pickling before refrigeration. The use of cider and raisins combined the natural sugars and yeasts needed for fermentation. Alum was frequently employed as a clarifying agent and as a preservative. This recipe is a fine example of early English culinary ingenuity in an era before commercial vinegars were widely available.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, this vinegar would have been made in a wooden or earthenware vessel with a narrow opening to minimize contamination but still allow airflow. The vessel was covered with a cloth—typically linen or sometimes horsehair—to keep out insects and debris while permitting necessary exposure to air. Cooks would have used wooden paddles or spoons for mixing, and simple weights to submerge solids if needed. No modern fermentation locks were used; the environment relied on ambient conditions.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

0 mins

Servings

3000

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

12 gallons dry cider
3 lbs Malvasia (Maligo) raisins or substitute with regular dark raisins
2 ounces food-grade alum (potassium aluminum sulfate)

Instructions

To make a historical style wine vinegar inspired by Constance Hall's 1672 recipe, start with 12 gallons of dry cider.
Add 3 pounds of Malvasia (Maligo) raisins, or substitute with regular dark raisins if unavailable.
Dissolve 2 ounces of food-grade alum (potassium aluminum sulfate) in the cider.
Pour the mixture into a large, narrow-mouthed vessel, leaving the top covered with a linen or muslin cloth so air can reach the liquid.
Allow it to stand at room temperature for two months, preferably between May and July.
After two months, strain and bottle the vinegar for use in pickling or as a general purpose vinegar.

Estimated Calories

10 per serving

Cooking Estimates

You’ll need about 15 minutes to get everything ready and mix your ingredients. There is no actual cooking involved, just waiting for the vinegar to ferment, which takes two months. Each serving is estimated at 15 ml (about 1 tablespoon), and each serving has roughly 10 calories since most of the original cider sugar is gone after fermentation.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.