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Blackberry Vinegar
From Fruit recipes, 1907
Serves 20
Presented as published in 1907. 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
45Calories
0 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein0.2 g
Carbohydrates11 g
Fiber0.1 g
Sugars11 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium8.5 mg
Calcium12 mg
Iron0 mg
Magnesium4.1 mg
Phosphorus3 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)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline0.1 mg
Caffeine0 mg
Water378 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 67. The excerpt below is the record exactly as published.
BLACKBERRY VINEGAR Allow two gallons of water and a half-pound of sugar to each gallon of mashed blackberries. Mix and place in cask, with tablespoon of yeast
Cook this with the app: pantry check, scaling, and the assistant.