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Apple Vinegar
From The household cook book, 1902
Serves 20
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
39Calories
0 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein0 g
Carbohydrates10 g
Fiber0 g
Sugars10 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.7 mg
Potassium0.2 mg
Calcium33 mg
Iron0 mg
Magnesium6.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 409. The excerpt below is the record exactly as published.
APPLE VINEGAR. — When cooking apples, save the parings and cores (if sound) ; they can be thrown into a jar from time to time, as they accumulate; add enough soft water to cover, and 1 cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.