Black Currant Vinegar

Name: Black Currant Vinegar
Ingredients: Four quarts black currants; covered with 2 quarts of cider vinegar; to every pint of juice allow 1.5 pounds loaf sugar; stir in 0.5 pint of brandy

From Purity flour cookbook, 1917

Presented as published in 1917. 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

4664Calories

25 gProtein

971 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories4664 kcal

Protein25 g

Carbohydrates971 g

Fiber0 g

Sugars687 g

Total Fat9.5 g

Saturated Fat0.6 g

Monounsaturated Fat1 g

Polyunsaturated Fat3.2 g

Cholesterol0 mg

Sodium140 mg

Potassium7184 mg

Calcium1126 mg

Iron32 mg

Magnesium528 mg

Phosphorus1219 mg

Zinc5.8 mg

Copper1.8 mg

Manganese9.4 mg

Vitamin D0 mcg

Vitamin C3244 mg

Vitamin A215 mcg

Vitamin E18 mg

Vitamin K0 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.4 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Alcohol74 g

Water3411 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 85. The excerpt below is the record exactly as published.

BLACK CURRANT VINEGAR Four quarts black rairrants mashed and covered with 2 quarts of cider vinegar. Let it stand for a week and stir every day. Then heat and strain, and to every pint of juice allow 1^ pounds loaf sugar; heat, but do not boil, and stir in ^ pint of brandy.

Cook this with the app: pantry check, scaling, and the assistant.