Vinegar Bibliography

Bibliographies will be updated as new sources are revealed.

Before 1600

Rackham H., Jones W.H.S., Eichholtz D.E. (trans.). Pliny’s Natural History, Massachusetts: Harvard University Press & London: William Heinemann, 1949-54. Historia Naturalis, Pliny the Elder

BOOK XXI. Also honey used even to be mixed with vinegar
BOOK XIV. XIX. There are also wines, made from fruit

http://www.masseiana.org/pliny.htm (English only, as website)
http://www.masseiana.org/pliny.htm#BOOK%20XIV
https://ryanfb.github.io/loebolus-data/L370.pdf (Latin & English, the book)

 

Nasrallah, Nawal. Annals of the Caliphs’ Kitchens, The Finnish Oriental Society, 60 Helsinki, 1987. The Netherlands, Leiden: Koninklijke Brill NV, 2007

CHAPTER 21 MAKING VINEGAR AND SEASONING SALT FOR TABLE USE
A recipe for making ~ (vinegar of squill)
A recipe for making vinegar, much more acid than vinegar
A recipe for vinegar of ~
Vinegar made white without distilling it
Here is what a poet said describing vinegar

 

From Cariadoc’s Miscellany: Drinks
Sekanjabin
Anonymous Andalusian Cookbook, p. A-74.
Syrup of Simple Sikanjabîn

http://www.pbm.com/~lindahl/cariadoc/drinks.html

 

The Good Wife’s Guide “Le Menagier de Paris“, translated by Gina L. Greco & Christine M. Rose. Ithaca: Cornell University Press, 2009

359. To make vinegar to store

 

T bouck va wondre, 1513, anonymous; thesis by H.G.Th. Frencken.
Drukkerij H. Timmermans, Roermond 1934

Om van bier azÿn te maken. Capit. LXXI/.
– To make vinegar from beer. Capit. LXXI.
Om alle azÿn te houden in zÿn suerheyt / en in sine sueren smake – Dat LXXX capittel.
– To keep all vinegar in its purity / and in its pure taste. That LXXX capittel.
Omcrancken azijn goet te make. Oft vanlandtwÿn goeden azÿn te maken – Dat LXXXI capit.
– To make unhealthy vinegar good again. Or to make good vinegar from land wine. That LXXXI capit.
Noch een ander maniere.
– Yet another way.
Om alle manieren va azÿn te maken – capit. LXXXII.
– To make all kinds of vinegar – capit. LXXXII.
Om goede azyn te make in eene daghe – Capit. LXXXIII.
– To make good vinegar in one day – Capit. LXXXIII.
Om azÿn te maken in drie daghen – capit. LXXXIV.
– To make vinegar in three days – capit. LXXXIV.

http://www.dbnl.org/tekst/fren007tbou01_01/colofon.htm

 

W.L. de Vreese (ed.), Middelnederlandsche geneeskundige recepten en tractaten, zegeningen en tooverformules. A. Siffer, Gent 1894 Bron, © 2004 dbnl / erven W.L. de Vreese

387. Doet in win (1) pulver van moras: het wert goeden aysin

http://www.dbnl.org/tekst/_mid002midd01_01/colofon.php

 

The Cookbook of Sabina Welserin, 1553
Das Kochbuch der Sabina Welserin. Hg. von Hugo Stopp. Mit einer Übersetzung von Ulrike Gießmann. Heidelberg: Universitätsverlag C. Winter Heidelberg, 1980 (Germanische Bibliothek: N.F.: Reihe 4, Texte).

175. To make currant vinegar

http://www.staff.uni-giessen.de/gloning/tx/sawe.htm
http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html

 

The commonplace book of Countess Katherine Seymour Hertford (1567) “A briefe discourse of the m[…] and order of the d[epar]ting of the Ladye Katherine by one hole night wherin she dyet in the morning.” University of Pennsylvania Ms. Codex 823
Transcription by Daniel Myers – February 3, 2007 (c) 2007 MedievalCookery.com

To make Vyneger

https://archive.org/details/TheCommonplaceBookOfCountessKatherineSeymourHertford
https://ia600206.us.archive.org/25/items/TheCommonplaceBookOfCountessKatherineSeymourHertford/mscodex823.txt

 

From the Medicyn-Boeck, Daer inne alle Gebreken des menschelijken lichaems, mitsgaders de Remedyn deselven, claerlijck aenghewesen wordt. In ‘t Hooch-duytsch beschreven door Christophorum Wirtsung, Ende in de Nederlantsche tale overgheset door D. Carolum Battum ordinaris Medicijn der Stadt Dordrecht. Tot Amsterdam, By Michiel Colijn Boeck-vercooper opt water, int Eiuysboeck aende Cooren marckt, 1628.

[This book was first printed in 1589, but did not seem to include any mead or oxymel recipes. It was reprinted at least 7 times between then and this edition, but as I do not have access to the in between editions, I can not say for sure when the mead & oxymel chapter first was included.]

Capitel 12; folio 647, p.668
Oxycraton. 76.S.
Oxymel Simplex. 77.S.
Oxymel Compositum. 78.S.
Oxymel Scyllium, 79.S.
Oxyrrhodinum, 80.S.
Oxysacchara, 81.S.

Capt.2. fol.35 p.56
Diversche Oxymel. $.6.
willen wy beginnen van tghene datmen op d’Apteke Oxymel simpl. noemt
– First we begin with what the apothecary calls simple oxymel
Het ander Oxymel, in d’Apteke Compositum of Diureticum
– The other oxymel, called Compositum of Diureticum
Het derde Oxymel is van Squillen ghemaeckt
– The third oxymel is made from squill [Urginea scilla]
Het vierde / is Oxymel Scillinum Compositum
– The fourth is Oxymel Scillinum Compositum

Link to the 1589 edition:
https://books.google.com/books?id=x0eC7luXkykC&dq=secreet%20boek&source=gbs_similarbooks
Link to the 1628 edition:
https://books.google.be/books?id=lu9jAAAAcAAJ&dq=medicyn-boeck&hl=nl&source=gbs_navlinks_s

 

Theodorus Clutius. Van de Byen, 1597.

To make vinegar of mead.
Another way.

https://books.google.com/books?id=Y0NnAAAAcAAJ&dq=van+de+byen&source=gbs_navlinks_s

 

Between 1600-1650

Koge Bog: Indeholdendis et hundrede fornødene stycker/ Som ere/om Brygning/Bagning/ Kogen/Brændevijn oc Miød at berede/ saare nytteligt vdi Husz holdning/&c. Som tilforn icke paa vort Danske Sprock vdi Tryck er vdgaaen. Prentet i Kiøbenhaffn/Aff Salomone Sartorio/1616.
Cook book: Containing A hundred useful pieces, Which are about brewing, baking, Cooking, aquavit and mead to make, As is useful in house Holding &c. Which before not in our Danish Language is issued in print. Printed in Copenhagen, by Salomone Sartorio, 1616.

CAP. IV. Om Edicke.
Chapter IV. About vinegar.

http://www.forest.gen.nz/Medieval/articles/cooking/1616.html

 

Gervase Markham, Countrey Contentments, or the English House-wife. 1623

Pages 139-141:
to make all sorts of vinegar
to make veriuyce

https://digital.library.lse.ac.uk/objects/lse:heh898zor/read/single#page/1/mode/2up

 

After 1650

Carolus Dattum. Het Secreet-Boek Vol Heerlijcke Konsten, in veelerley Materien. Leewarden, 1664 (googlebook)

Pages 66-67/56-57, 511-13/525-527:
Om den Azijn wel suyr te maken.
Om haeftif den Zijn sterck te maken.
Om in der hast Wijn tot Azijn te maecken.
Om van Wijn haestigh Azijn te maken.
Om van water Azijn te maken.
Van Bier Azijn te maken.
Om Azijn te houden in fijn zuurheyt, ende in sijnen zuren smaecke.
Om krancken Azijn goedt te maken.
Een ander.
Om op alle manieren Azijn te maken.
Azijn te maken in korten tijdt.
Pulver te maken, dat met ‘t in wijn dede, ‘t soude terstont Azijn Werden.

Transcriptions and translations, as needed, by Susan Verberg, available at:
http://bookeofsecretes.blogspot.com/2017/10/primary-resources-for-vinegar-vinegar.html