I just remembered that boiling vinegar with the starch is for when I
use flour, not for starch that I strain out.
I distinctly remember writing down the recipe, but I've forgotten
which diary it was in. My training log is the only logical one, but
it's not there.
I'll try a fluid ounce of flour in a British pint of water.
PBL's bread-and-butter syrup:
Fix enough vinegar and sugar equal parts to cover — approximately
a cup and a half of each. Add celery seed, mustard seed, curry
powder, turmeric, bay leaf, a snort (1/10 tsp) of cayenne pepper
or a fresh red pepper (hot).
joy beeson at comcast dot net
The above message is a Usenet post.
I don't recall having given anyone permission to use it on a Web site.