To Make Vinegar

This recipe hails from the mid-18th century, attributed to Elizabeth Langley, who was active in 1757. Vinegar-making was both a household necessity and a clever way to preserve surplus produce or flavor dishes when lemons and other acids were scarce. Sugar was still a luxury, but by this date, even coarser grades were available to the wider public. Homemade vinegar was not just for culinary use; it served medicinal and cleaning purposes, reflecting the thrifty, multi-functional nature of early modern English kitchens. Langley’s instructions paint a vivid picture of domestic alchemy, as women in well-equipped homes converted staples—bread, sugar, and yeast—into versatile pantry acids over the course of many months.

The original cook would have used a large iron or copper cauldron for boiling the water and sugar. Skimming was done with a broad wooden or metal spoon. The fermentation vessel would have been a wooden barrel tightly hooped with iron bands, or a large ceramic or stoneware jar, both robust enough to withstand a year or more of standing fermentation. The bread was likely toasted over an open hearth, and baker’s yeast would have come from the local bakeshop. A flat ceramic tile or plate would cover the barrel’s opening (the 'bang hole'), allowing airflow but blocking debris, weeds, and insects. A sunny spot—such as a south-facing window or garden wall—helped warm the mixture and encourage fermentation.