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Favourite Cook Books no. 3: The Forme of Cury, part 2 – recipes

FC scroll The vellum scroll rolled up (British Museum)

As promised in my previous post, a few recipes from the Forme of Cury. I have translated them into modern English, so you can follow them a bit easier. For the hippocras drink, I have given you my interpretation of the recipe as there are some hard-to-find ingredients. All the recipes are easy to make and taste delicious.

Cabbage Soup

A very simple dish – not everything Richard II ate was ostentatious. This is a very simple recipe with ingredients we use today. The addition of the saffron give it an interesting earthy flavour. Powder douce was a mixture of sweet spices – the spices we would associate with desserts like apple pie – shop-bought mixed spice is good substitute. The base of the soup is broth or stock, use any you like, though I think chicken is the best for this soup.

Caboches in Potage. Take Caboches and quarter hem and seeth hem in gode broth with Oynouns yminced and the whyte of Lekes yslyt and ycorue smale. And do þerto safroun & salt, and force it with powdour douce.

Cabbage Soup. Take cabbages and quarter them and seethe (simmer) them in good broth with chopped onions and the white of leeks, slit and diced small. Add saffron and salt, and season it with powder douce.

forme of cury stitchesThe Forme of Cury with stitching where a new piece of parchment was added to the scroll (British museum)

Rabbit or Kid in a Sweet and Sour Sauce

Any kind of meat can be used here really, chicken legs or diced lamb are the best substitutes. Sweet and sour sauce was called egurdouce; -douce meaning sweet and egur- meaning sour, e.g. vin-egur was sour wine, in other words vinegar! The meat is browned in lard, removed, so the onions and dried fruit can be fried, the meat is replaced with the liquid ingredients and spices and simmered just like a modern casserole or stew.

Egurdouce. Take connynges or kydde, and smyte hem on pecys rawe, and fry hem in white grece. Take raysouns of coraunce and fry hem. Take oynouns, perboile hem and hewe them small and fry them. Take rede wyne and a lytel vynegur, sugur with powdour of pepr, of ginger, of canel, salt; and cast þerto, and lat it seeþ with a gode quantite of white grece, & serue it forth.

Take young rabbits or kid and cut them into pieces and fry them in lard. Take currants and fry them. Take onions, parboil them, and chop them small and fry them. Take red wine and red wine vinegar, sugar and powdered pepper, ginger, cinnamon, salt and add them, let it simmer gently in a good quantity of lard and serve it forth.

Hippocras

hippocras MS Straining hippograss through a bag

This is a really excellent recipe for spiced wine; mulled drinks were drunk throughout the year and could be served hot or cold. There are some tricky to get hold of spices, but I’ve added alternatives where appropriate. If you have to omit a spice or two, don’t worry, it will still be delicious.

Pur fait ypocras. Troys vnces de canell & iii vneces de gyngeuer; spykenard de Spayn, le pays dun denerer; garyngale, clowes gylofre, poeure long, noieȝ mugadeȝ, maȝioȝame, cardemonii, de chescun dm. vnce; de toutes soit fsait powdour &c.

To make hippocras. Three ounces of cinnamon and three ounces of ginger, spikenard of Spain, a pennysworth; galingale, cloves, long pepper, nutmeg, marjoram, cardamom, of each a quarter of an ounce; grain of paradise, flour of cinnamon, of each half an ounce; of all, powder is to be made etc.

There are a couple of tricky spices in the list: long pepper and grains of paradise are available to buy online quite easily, but are very expensive, so you can get away with regular black pepper as a substitute. Galangal is easier to find fresh than dried these days, as it is used extensively in Thai cuisine as part of their delicious red and green curries, however, seek and ye shall find the dried variety.

Spikenard of Spain is the extract of the root of a valerian plant and was used in the church as an anointing oil, it also appears very commonly in recipes. I’ve never had the opportunity to taste it.

 

Here’s my version of the recipe:

1 bottle of red wine

1 tsp each ground cinnamon and ground ginger

¼ tsp each ground galingale, ground black pepper, ground nutmeg, dried marjoram, ground cardamom

honey to taste

 

Pour the wine into a saucepan with all of the spices and bring slowly to a scalding temperature. Don’t let the wine boil as there’ll be no alcohol left in it! Let the spices steep in the hot wine for around 10 minutes.

Meanwhile spread a piece of muslin, or any other suitable cloth, over a sieve and pour the spiced wine through it into another pan or serving jug. Add honey to sweeten. Serve hot or cold.

 

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Favourite Cook Books no.3: The Forme of Cury, Part I

FC blanc mangeSome original text from the Form of Cury – a recipe for blank mang              (British Library)

The Forme of Cury (literally, A Method of Cookery) is Britain’s earliest known cook book, dating from around 1390. Regular readers will know, I am somewhat of a mediaevalist and so I have leafed through this ancient text many times, slowly soaking up the recipes just like a sop in potage.

The effort required to produce the food, prepare it an obtain the ingredients, the surroundings and equipment and the wonderment of a mediaeval feast are all there to see, but from one person’s perspective: the cook.

Angry cook Angry Cook and Waiters c. 1330

By cooking recipes from books like this, we get a glimpse of a bygone world, and with a bit of knowledge about the ingredients and methods used to prepare them, you get to experience history almost at first hand and really fires up the imagination. Anyone with as passing interest in history will love giving recipes like this as go, and I implore you to try, whether it be this book, or something more accessible like Mrs Beeton’s Book of Houshold Management, you won’t be disappointed.

Of course, for the Forme of Cury you have to brush up on your Middle English – this is the language of Chaucer – but with a good glossary and some persistence, you will tune in.

The Forme of Cury begins thus:

The Forme of Cury was compiled of the chef maister cooks of kyng Richard the Secunde king of Englond aftir the Conquest.

Richard II, the Dandy King, was flamboyant and ostentatious; he lived in grandeur and was considered to be a narcissistic, effeminate fop by many. Everything was done on a grand scale. His court and household were huge: 200 personal guards, 13 bishops, barons, knights, esquires plus many servants and other workers. In all, around 10 000 people worked under him.

Richard’s feasting and partying were also elaborate – one feast in 1383 cost 57 000 pounds plus an extra 10 000 pounds for napery and spices! If he were alive he’d be called a foodie for sure, his other gift to gastronomy aside from this book, being the napkin, prior to that the tablecloth doubled as one.

Richard was also obsessed with record-keeping, and because of this he commissioned this manuscript, and history is all the much richer for it.

richard II Richard II

Who wrote it?

The master cooks will not have written the recipes down themselves, it’s very likely that they were illerate, but they will have been dictated to by a scribe who sat behind the master cook taking notes. The cook himself sat in a raised chair in the centre of the huge kitchen, filled with industrious workers such as the bakers, the sauce cook, the spit-roaster, and the mincer; there was even a person in charge of salad! From his chair he was lord of all he surveyed, checking every dish before it was ‘served forth’.

The manuscripts

There are ten incomplete copies of the Forme of Cury in existence today, but the original 1390 document seems to be forever lost. The most complete copy is a six-metre long scroll of vellum parchment which is housed in the British Museum. No extant copy matches up exactly and all appear to contain errors or omissions (and in some cases additions). These differences are mainly due to human error by copying – some scribes were better than others it seems – but some are purposeful, new recipes unique to the commissioning household could be added, and some removed if disliked.

FC scrollThe Forme of Cury scroll (British Museum)

These manuscripts were transcribed and published as printed documents several centuries later many containing further errors, but they are invaluable because the text is easier to read, and many were written before some of the original copies degenerated, becoming unreadable. Some errors were mistranslations, for example ‘cast’ being swapped for ‘yeast’ (which was then spelt ȝast); other mistakes were made because non-cooks were doing the translating. In one case one transcriber recommends pouring boiling hot water over an intricately constructed pastry castle – not a good idea!

The recipes

Modern editions of the book start with a list of recipes, and such a breadth of dishes is represented. Some are homely, many are ostentatious, others mysterious. There are some familiar names and ingredients: blancmange, custard tart, soups and stews, gruel and frumenty and hippocras (spiced wine), all of which would go down well at a dinner party today. However, I’m not sure if porpoise in frumenty or piglets in sage sauce would be well-received.

20180810_115613 Excerpt from a modern transcription of the Forme of Cury

On feast days there was a type of dish called a sotielty (subtlety) which was not eaten, just looked at. Examples include the aforementioned pastry castle; the cokagrys, a half-pig, half-cock creation, and animals on pilgrimage, dressed in clothes and holding lamprey staffs.

The food that was eaten, however, was similarly painstaking to produce. To show of Richard’s great wealth there would be liberal use of spices and sugar (which was then considered a spice) as well as dried fruits such as currants, which had to have their seeds individually removed before they could be used – there was no such thing as seedless grapes in the 14th Century!

There were more fast days then feast days however, so there are many vegetarian and vegan dishes as well as recipes using freshwater fish and almonds or almond milk.

Some recipes are familiar and are delicious (they made great custard tarts), there are early recipes for rice pudding, bread sauce and meatballs. They even made pasta, which was most often rolled out thinly, cut into diamonds and dried. The pasta would be layered up with cooked mincemeat and a cheese sauce: in other words, a mediaeval English lasagne!

Food from The Forme of Cury has appeared on the blog before (see the Tartlettes post) and I made eel pie and hippocras for Alice Roberts on Channel 4’s Britain’s Most Historic Towns. I’ve waffled on a bit so I’ll post some original recipes as well as my interpretations of them in the next few days.

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Pease Pancakes

Hello there readers, sorry I’ve been a bit tardy with posts but I’ve gotten somewhat bogged with a post on the history of vegetarianism that currently looks to be about four posts long! I’m ignoring the writers’ block by writing this little easy post instead…

I was having a sort out of the kitchen cupboards and happened upon the bag of pea flour I had bought to write a post on peasebread a while ago. Researching for the post, I found that in the very north of Scotland, people ate a lot of peasemeal until recently, because very little in the way of cereals could be grown up there. These Scottish islanders would make pease pancakes amongst other things, so I thought I might have a go at them myself. Having no recipe, I just adapted my own recipe for American pancakes. They turned out pretty good – much better than the peasebread – and were delicious with some fried mushrooms and black pudding. They had a distinctive fresh pea and roast peanut flavour to them, and were slightly rubbery, but not in an unpleasant way.

Makes 10 to 12 pancakes:

½ cup pea flour

½ cup self-raising flour

1 tsp baking powder

½ teaspoon salt

2 tbs sunflower oil or 25 g melted butter

1 beaten egg

¾ cup milk, or half-milk half-water

sunflower oil for frying

 

Mix the dry ingredients in a bowl, make a well in the centre and add the oil or butter, egg and around half of the milk. Beat in with a wire whisk until the thick batter is lump-free, then carefully mix in the rest of the liquid.

Put a griddlepan or non-stick pan on a medium heat and allow it to get hot. Add a little oil and spoon in small ladles into the pan. You should be able to fit 3 or 4 pancakes in each pan.

Allow to fry for a couple of minutes before checking that they are golden brown. Once they are, flip and fry the other side.

Pile up and keep warm in a very cool oven. Add a little more oil to the pan if needed and continue to fry in batches.

Serve with typical breakfast things: bacon, sausage, poached egg, mushrooms etc.

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Welsh Rarebit & Locket’s Savoury

Straight off the heels of my last post, two more savouries.

Welsh Rarebit

Apparently, it is incorrect to call it a rarebit, it is a “false etymological refinement”; it should be called Welsh rabbit. Why? Well it’s a bit of a dour Welsh joke. The poor Welsh peasants of yore named this cheesy mixture – which is high in fat and protein – a ‘rabbit’ to make up for the fact they couldn’t get hold of any meat; they were not allowed hunt themselves, or even to eat the unwanted rabbits caught in hunts by nobles. Actually, no one really knows where it comes from, but that explanation will do me. See this post for more on hunting.

There are, in fact, three types of rabbit/rarebit: Welsh, English and Scottish. After the success of the integration of Welsh rarebit into posh folks’ savoury courses, the rest of the kingdom tried to jump on the rarebit bandwagon. I don’t know why, because they have many perfectly good savouries themselves. I have made these other rarebits, and they are pale imitations. In fact, the English rarebit was so disgusting, I ended up dry-retching into a sink, and I have a pretty strong constitution as I’m sure you all know by now! English rarebit is a slice of toast, with a glass of red wine thrown on it, topped with sliced cheese and grilled. The combination of soggy toast, congealed cheese and the breath-taking hit of hot wine in my mouth and nostrils tipped me over the edge.

Scottish rarebit is more sensible with the ingredients, but tricky to fathom:

Toast a piece of bread very nicely on both sides, butter it, cut a slice of cheese about as big as the bread, toast it on both sides, and lay it on the bread.

That recipe comes from 1747, and I have never worked out how you toast a piece of cheese on both sides without disaster!

These days we are used to a very thick cheese topping piled on our toast for Welsh rarebit, but traditionally it is quite liquid, soaking into the toast as it grilled. The base of the rarebit should be ale or stout, but the result is very rich, so if you prefer, cut it with some milk. This recipe makes quite a lot of the mixture, but if you don’t use it all, don’t worry as keeps in the fridge for five or six days.

 

50g butter

45g plain flour

250ml ale or milk or a mixture, warmed

250g mature Cheddar cheese, grated

1 tbs Worcestershire sauce (or 1/2 tbs of mushroom ketchup)

½ tbs English mustard

black pepper

salt (if needed)

1 slice of toast per person

 

Melt the butter in a saucepan and stir in the flour to make a roux. Cook for 3 or 4 minutes, stirring occasionally until the roux goes a pale brown colour.

Using a small whisk, beat in around one third of the ale. Once smooth, add another third and beat again before mixing in the last of it. To avoid lumps, make sure the ale is fully mixed into the roux before adding. Simmer gently for a few minutes, beating occasionally.

Remove from the heat and mix in the cheddar and seasonings except the salt. Taste and add salt if required – usually the cheese and other seasonings are salty enough. Return to a very low heat and stir until the cheese has melted into the smooth sauce. Be careful not to heat it too much as the melted cheese will split.

The topping can be used straight away or poured into a tub and refrigerated – the mixture can be moulded onto the toast not unlike cheesy Play-Doh.

Make your toast and spread, or mould, on the rarebit mixture. Make sure the mixture covers the whole of the slice, right to the edges. Place under a hot grill and toast until bubbling and the colour of a deep golden brown.

I like to eat Welsh rarebit with a rocket or watercress salad simply dressed with cider vinegar and salt, a dollop of chutney and a glass of the ale I made it with.

Variation: Locket’s Savoury

This might even be better than rarebit! Apparently, this dish comes from Locket, a Westminster gentleman’s club, but I can find no trace of the club on the interweb, so I’m taking that with a pinch of salt. The original recipe just asks for one to cover toast with pear and watercress, top with slices of Stilton and grill, but I think it works better with a roux-based sauce like the rarebit, which smothers the pears. I also prefer to serve the watercress as a salad leaf alongside grapes and walnuts, but feel free to pop it under the cheese mixture.

 

50g butter

50g plain flour

250ml milk, warmed

250g blue Stilton, grated

black pepper

half a ripe pear per person, peeled cored and thinly sliced

1 slice of toast per person

 

Make the topping just as for Welsh rarebit, grinding a good amount of black pepper.

Make some good, crisp toast, lay the pear slices over the toast, then liberally spread or mould on the cheesy topping.

Grill until a deep brown and serve with the salad.

 

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Savouries

About five years ago, a reader asked if I could write about savouries, that now forgotten course served up towards the end of a Victorian or Edwardian meal. Well I’ve finally pulled my finger out and written one, so here we go:

The savoury course used to be extremely popular; a delicious morsel, which was salty, creamy and spicy, serving as a digestive after a rich meal, either as a final course, or before a sweet. What often happened was that the gentlemen ate their savouries and went off to drink whiskey and play bar billiards, and the ladies had their sweets and swished off to the withdrawing room for cards, chats and sherry; there were no non-binary genders allowed here, let me tell you.

I’m a big fan of the savoury course and I often include one in my supper clubs and pop-ups. They had gone out of fashion by the mid-twentieth century, the only real survivor being the cheeseboard.

Potted chicken livers

Savouries have of course lived on as first courses, canapés, teatime snacks and light lunches, and you will have eaten some of them, and many have already appeared on the blog. Delicious morsels like devilled kidneys, Welsh rarebit, potted chicken livers, potted cheese, Patum peperium, rillettes, angels & devils on horseback and sardines on toast have all been served up by Yours Truly at some point. Two of my favourites are Scotch woodcock – a spiced anchovy butter served on toast covered with a creamy, savoury custard – and Locket’s savoury, a slice of toast topped with ripe sliced pears, wilted watercress, and a thick blue cheese sauce which is then grilled, rather like Welsh rarebit. Delicious! It was nice to see Nigella Lawson championing the devilled egg recently; a woman after my own heart.

Angels & devils on horseback

Savouries are often served on toast, fried bread or some kind of biscuit or cracker. In Eliza Action’s 1845 book Modern Cookery for Private Families, there is just one recipe for savouries which appears to be a proto-croque monsieur, with a small footnote. She doesn’t seem to approve. In the twentieth century, however, you get entire books of the subject, the best being Good Savouries by Ambrose Heath (1934).

What makes a good savoury?

  1. Size matters: it must be one or two mouthfuls, so the best vehicles are toast, fried bread or crackers. However, boiled eggs work well as do oysters in the shell. As long as you can eat it without cutlery, you’re doing good.
  2. Salt: savouries are almost always highly seasoned with salt. This is apparently the digestive part, but it also functioned to give people a good thirst ready for a boozy evening ahead. Salt itself was rarely used, it’s much better to use more interesting ingredients such as anchovies, cured meat and fish, cheese and relishes such as mushroom ketchup, Worcestershire sauce, etc.
  3. Heat & spice: quite a lot of the ingredients served more that one purpose, so most of those listed above fit into this category too, but there was also good old black pepper, English mustard, Cayenne pepper, curry powder and Tabasco sauce.
  4. Strong flavours: other strong flavoured things were used, such as blue Stilton, kidney, liver, game and smoked meats and fish like ham, bloaters and even red herrings.
  5. Creaminess: all that salt, spice, richness and heat was often tempered with something bland and creamy and a variety of things were used for this purpose, such as cream (obviously), egg yolks, savoury custards, béchamel sauces, soft cheeses, brains, sweetbreads, lambs’ fries, fish roes, oysters and left-over poultry meat.

Devilled Chicken Livers

Probably the most infamous savoury is the devilled kidney, but you can devil lots of things. I pride myself on my devil sauce, and at The Buttery devilled chicken livers on toast became a rather unlikely signature dish. This recipe can be easily adapted if livers aren’t your thing: fish roes, kidney, brain, lambs’ fries, left over roasted poultry, mushrooms and even tofu can all be devilled with great success. My favourite is chicken liver because it has all of the qualities listed above in abundance. It’s a good idea to make extra devil sauce as it keeps in the fridge for a good ten days or so, and I can guarantee, you’ll be wanting to devil everything you eat from now on! Here’s how to make it.

Serves 2 as a light lunch or snack, or three as a first course, or six as a savoury course.

For the devil sauce:

2 tbs English mustard

2 tbs Worcestershire sauce or mushroom ketchup, or a mixture of the two

1 tbs vinegar

good pinch of Cayenne pepper

dash of Tabasco sauce

freshly ground black pepper

Simply beat all the ingredients together – taste and add more Tabasco and pepper if you like. There’s no need to add salt.

For the livers:

6 chicken livers

a decent knob of salted butter

the devil sauce

3 or 4 tbs double cream

1 slice of crisp toast per person

chopped parsley

First of all, check the livers for any bitter green gall sacks, which are often accidentally left on. If you sport one, snip it off with scissors.

Get a frying really good and hot and melt the butter. As soon is stops foaming, add your livers. Try not to disturb them. After 2 minutes, turn them over and cook for one more minute. Next, add most of the devil sauce and fry a further minute, making sure the livers get coated in it. Add the cream and let form a lovely rich sauce, turning the livers over in it. Have your toast ready on plates so you can top it with the livers and then the sauce. Scatter over some parsley and serve immediately.

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Vinegar in the Home

Vinegar is, of course, delicious on your fish and chips and a great preserver, but it has been put on a bit of a pedestal by many because of its seemingly myriad uses in the kitchen and home.

Here’s a culinary tip I spotted in a book called Domestic Cookery from 1840 which is useful to anyone who has just caught themselves a hare; when hanging it in your larder, place a bowl beneath the beast to collect the blood. Add a teaspoon of vinegar to the bowl to stop the blood from coagulating. The blood can then be used to thicken the sauce when making the classic dish, jugged hare. Vinegar is used in the same way when making black puddings from fresh blood.

A brown hare (photo: Damien Waters)

Vinegar diluted in water can clean and polish so many things: floors, windows, stainless steel, chrome, carpets and cruets (no one wants a dirty sauce cruet!). Mixed with pinhead oatmeal or sand it works as an abrasive, cleaning oily hands efficiently, and mixed with bicarbonate of soda it can unblock your sink. Vinegar is a deodoriser, so add a few drops of an essential oil to a weak vinegar solution to make your own air freshener. Used neat it will remove ink stains from clothes and sanitise wooden chopping boards.

It has medical uses too. Hippocrates apparently used vinegar to treat sores and other infections, and the Victorians used to make a vinegar, sage and honey tea to treat sore throats. Modern medical research is looking into the application of vinegar to treat several diseases, including cancer.

Hannibal

By far my most favourite use of vinegar in history comes courtesy of Hannibal, that great Carthaginian general, who famously crossed the Alps on elephant. It is said that he used vinegar to dissolve any boulders blocking his mountainous path! He must have been either a very patient man, or had somehow produced acid as strong as hydrochloric.

For more – somewhat more modern – tips on using vinegar in the home take a look at the Sarson’s website.

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A Trip to the Sarson’s Vinegar Factory

SARSONS-LOGO

A couple weeks ago I was invited by the iconic British condiment company, Sarson’s, to have a look around their factory and see the process of vinegar-making. They contacted me as they had noticed my little blog and thought I might be interested in seeing what they do because they make vinegar in the traditional way; and we’re all about tradition here at British Food: A History.

The word vinegar comes from the French words vin meaning wine of course, and aigre meaning sour or sharp, so when we talk about British malt vinegar, it’s actually a bit of a misnomer. What is in your bottle of Sarson’s used to be called alegar: sour ale! I think the word should be brought back (I’ll pop a note through to Mr and Mr Sarson).

Vinegar – aka ethanoic or acetic acid – is produced when specialist bacteria called acetobacteria metabolise normally deadly alcohol (ethanol) and harness energy from it. It takes a real specialist to use this killer chemical as a food source. Vinegar is, of course, an excellent preservative itself.

It is thought that vinegar and alcohol fermentation were discovered and refined in tandem, and the earliest example of vinegar-making goes right back to the ancient Babylonians who were brewing it from their beer and wine in 4000 BC! The ancient Romans refined methods somewhat, using wooden barrels to age and develop flavour.

The rear of the original London factory (Southwark Local Studies Library)

There are there are many types of vinegar, but malt vinegar, which is made from barley, is uniquely British, although these days it does travel a bit. Barley was a very important crop in Britain as it was grown to eat, but also to make ale. The average person in mediaeval England would drink around a litre of ale a day and it was the main source of calories for many (and much safer to drink than the water). Our love of ale meant there was plenty spare knocking about to transform into alegar. Sarson’s are the only company still making it in the traditional way and they have been producing it since 1794.

Before I had even arrived, I was greeted a delicious sweet and sour malt smell, and when the taxi pulled up outside the Manchester factory I was greeted again by the lovely folk who run the place. I donned my lab coat, safety glasses, hard hat and beard snood, and looking altogether pretty damn sexy I headed over the see the initial steps in the process.

I had always assumed that when malt vinegar was made, ale would be bought in and then fermented, but this is not the case! Sarson’s do the whole process from start to finish, including making the ale itself. It is truly made from scratch.

Barley grains

The first step is to lightly mill the barley so that the grains can crack open. It is then soaked in spring water and heated up in mash tuns: huge metal vats that constantly stir the barley and the water is collected. This process of mashing extracts the sugars.

Swishing away the sweetwort

I was allowed a little taste of the sugary liquid – or sweetwort – and couldn’t believe how sweet and delicious it was (when I got home, I looked in a few old books and found that home-made barley water was produced in essentially the same way).

The cooled sweetwort now enters the first round of fermentation: yeast is added so it can get to work anaerobically turning sugar into alcohol. This six-day process produces a barley ale that is a whopping 9.5% alcohol.

Now the alcohol can be converted into vinegar in the second round of fermentation. It was this part of the process that I found to be truly amazing: I assumed that to make a product and attain perfect consistency between batches, Sarson’s would have to seed the ale with a mother (or mother-of-vinegar to give her full title, a of plug acetobacteria) that had been carefully selected over years or even decades, to produce a unique strain (wine and beer makers do this with their yeasts). What Sarson’s actually do is simply add the shavings of the bark from the larch tree, which naturally harbours a community of acetobacteria species. This all happens in wooden tubs called acetifiers and it takes seven days for the larch bacteria to do their magic.

The huge physics-defying oak barrels!

For the last stage, the vinegar is stored in huge 40 000 litre barrels – some 100 years old – to be standardised to the correct strength (5% ethanoic acid).

Standardising the final product

The vinegar is heated up to kill the bacteria and it is piped through to the very noisy and exciting bottling room. I loved watching the bottles rattling around on the conveyor belts. It was as though I had literally stepped through the arch window on Playschool!

Then, to top it all off, they handed me my very own personalised bottle of malt vinegar!

Many thanks to Sarson’s for asking me to come to their place and let me be a nosey parker for an afternoon – I will certainly be paying the malt vinegar I put on my fish and chips in even higher regard from now on!

Next post, I’ll write a little bit about how we use – and used vinegar in the home.

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