Blackberry Vinegar

Name: Blackberry Vinegar
Ingredients: Put two pounds of the fruit; and one pound of sugar; half a pint of cider vinegar

From The Raleigh cook book, 1907

Strawberry vinegar may be made in the same way.

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

1797Calories

14 gProtein

454 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1797 kcal

Protein14 g

Carbohydrates454 g

Fiber48 g

Sugars513 g

Total Fat1.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium31 mg

Potassium1699 mg

Calcium161 mg

Iron2.6 mg

Magnesium200 mg

Phosphorus202 mg

Zinc1.9 mg

Copper1.4 mg

Manganese8.6 mg

Vitamin D0 mcg

Vitamin C140 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

Water1008 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 42. The excerpt below is the record exactly as published.

Blackberry Vinegar.—Put two pounds of the fruit and one pound of sugar in a porcelain kettle and mash them well together. Cook it like a jam for twenty minutes, then stir in half a pint of cider vine- ga

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