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Fannie Merritt Farmer
Vinegar
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The Boston Cooking-School Cook Book
By
Fannie Merritt Farmer
Published
1896
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Recipes
Contents
Is made from apple cider, malt, and wine, and is the product of fermentation. It is a great preservative; hence its use in the making of pickles, sauces, and other condiments. The amount of acetic acid in vinegar varies from two to seven per cent.