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Black-Currant Vinegar
From Vegetarian cookery, 1891
Serves 20
Presented as published in 1891. 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
830Calories
3 gProtein
209 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories830 kcal
Protein2.5 g
Carbohydrates209 g
Fiber0 g
Sugars181 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium7.4 mg
Potassium590 mg
Calcium107 mg
Iron2.9 mg
Magnesium45 mg
Phosphorus111 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C328 mg
Vitamin A22 mcg
Vitamin E1.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 144. The excerpt below is the record exactly as published.
Black-Currant Vinegar. Pick, and bruise well, eight pounds of ripe black currants ; put to them two quarts of good gooseberry or sugar vinegar ; let it remain in a cool place thirty-six hours, stirring it fre- quently with a wooden spoon ; put eight pounds of sugar
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