To torne Wyne to Vyneagyr or Ale to Aleger or syder to Aysell

PERIOD: England, late 15th c. | SOURCE: MS Pepys 1047 | CLASS: Authentic

DESCRIPTION: How to turn wine, ale, & cider into vinegar.

Facsimile of receipt from the original manuscript:
 

Transcription of original receipt:

To torne Wyne to Vyneagyr or Ale to Aleger or syder to Aysell

Take a pott and fyll hit Full of wyne Asell or gode Ale And stoppe well the mowth that no thyng cum yn nor owte And do hit in A vessell full of water and set the vessell on the fyre And let the pot of wyne boyle in the same A long while tyll hit be turnyd.

Modern translation:

To turn Wine to Vinegar or Ale to aleger or cider to Aysell

Take a pot and fill it Full of wine Aysell or good Ale And stop well the mouth that no thing come in nor out And do it in a Vessel full of water and set the vessel on the fire And let the pot of wine boil in the same A long while till it be turned.

Aysell - vinegar made of the juice of fruit. Also spelled aisel, aisil, aicel, eisel, asel, azel, esil, ezil. (ME Dictionary)

Modern recipe: