vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beet Vinegar
From The household cook book, 1902
Serves 2
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
462Calories
38 gProtein
74 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein38 g
Carbohydrates74 g
Fiber35 g
Sugars25 g
Total Fat7.2 g
Saturated Fat0.7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium589 mg
Potassium2395 mg
Calcium90 mg
Iron3.7 mg
Magnesium144 mg
Phosphorus640 mg
Zinc7.4 mg
Copper1.1 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B120.1 mcg
Thiamin (B1)8.2 mg
Riboflavin (B2)3 mg
Niacin (B3)30 mg
Folate2251 mcg
Choline24 mg
Caffeine0 mg
Water438 g
Estimated from matched ingredients across 2 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.
BEET VINEGAR. — A good vinegar can be made from beets by extracting the juice, and letting it stand in a warm place, or exposed to the sun, covered with netting; a little yeast
Cook this with the app: pantry check, scaling, and the assistant.