What kind of vinegar would best replicate that was being used in the USA, upper Midwest in a recipe dated 1904? It is a potato salad recipe. The potatos & egg yolks are mashed together with minced cabbage & celery. Dressing has vinegar, egg yolks, salt, pepper & mustard (we assumed dry). We used white vinegar to mixed reviews. Somewhat strong vinegar flavor.
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1Can you share the recipe? That'll help. – FuzzyChef Apr 11 '19 at 14:28
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3You need to tell use something more about the recipe than its geographic origin and age. What are you cooking: meat? vegetables? a dessert? – ender.qa Apr 11 '19 at 14:29
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Dianne / DBRoman - if you want to merge your accounts, see here. – Stephie♦ Apr 12 '19 at 20:39
Heinz started making products in the 1870's and was bottling and selling vinegar in the 1880's, so probably ordinary white vinegar or possibly malt vinegar (depending on recipe) would work well.
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Good answer, but could have been apple cider vinegar or a pickling vinegar, depending on the specific recipe. Heinz made many varieties back then. – Cindy Apr 11 '19 at 16:09
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I agree; I was going for the more common ones. I suspect it would be regional depending on where in the midwest, as apples and a variety of different crops are grown in that area, particularly corn and wheat (both used to make white vinegar) in the early days. I guess apples would have been pretty common in the upper midwest, so that is a possibility too. Pickling vinegar is just white vinegar with spices added, so I would be a little surprised to see it in a recipe that wasn't pickling something, though we don't know this from OP. – bob1 Apr 11 '19 at 16:20
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4If it was, say, a salad dressing, cider vinegar would have been more likely. That's why I was waiting for clarification from the OP. – FuzzyChef Apr 11 '19 at 16:47
