This vintage book contains a comprehensive guide to cooking with surplus fruit, with instructions for making vinegar, puddings, jams, chutneys, and more. Easy-to-digest and full of interesting recipes and handy tips, this book will appeal to those with an interest in economical cooking. Contents include: "e;Raw Materials"e;, "e;Crushing"e;, "e;Pressing Before Fermentation"e;, "e;Alcohol Fermentation"e;, "e;Preserving Fermented Fruits"e;, "e;Storage after Fermentation"e;, "e;Racking"e;, "e;Distillation before Acetic-Acid Fermentation"e;, "e;Acetic-Acid Fermentation"e;, et cetera. We are republishing this volume in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.

A treatise on making vinegar from waste fruit. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.