Sub-acid apples, pared and cored ½ lb.
Malaga raisins, stoned ¼ lb.
Coarse sugar ¼ lb.
Bay salt 2 oz.
Best ginger, powdered 2 oz.
Cayenne pepper 2 oz.
Eschalots, minced 1 oz.
Best pickling vinegar, as much as required.
Pound these ingredients well together, adding the vinegar by degrees
until it comes to a smooth pulp. Let this remain six hours covered up.
If the vinegar has risen to the top clear, it must be further blended
with the spices by well rubbing with some surface of wood, for example,
a potato masher; then add the whole of the vinegar, pass all through a
sieve and bottle it, corking and sealing well.