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Cherry Vinegar
From Dora's cook book, 1888
Serves 9
Presented as published in 1888. 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
471Calories
4 gProtein
110 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories471 kcal
Protein3.8 g
Carbohydrates110 g
Fiber0 g
Sugars101 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.6 mg
Potassium845 mg
Calcium52 mg
Iron0.4 mg
Magnesium45 mg
Phosphorus89 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water401 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 79. The excerpt below is the record exactly as published.
CHERRY VINEGAR. Six quarts of cherries broken up and one quart of vine- gar; let this stand three days; then press the juice from them through a jelly bag, and to one pound of juice add three-quarters of a pound of white sugar
Cook this with the app: pantry check, scaling, and the assistant.