Cherry Vinegar
From The Germantown D. A. R. cook book, 1907
Very good.
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
4477Calories
38 gProtein
1040 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories4477 kcal
Protein38 g
Carbohydrates1040 g
Fiber0 g
Sugars957 g
Total Fat8.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium24 mg
Potassium8374 mg
Calcium508 mg
Iron4.3 mg
Magnesium450 mg
Phosphorus880 mg
Zinc2.5 mg
Copper2.6 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C377 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water3889 g
As published
This recipe was extracted from The Germantown D. A. R. cook book (1907) by Daughters of the American Revolution. Pennsylvania. Germantown chapter, page 6. The excerpt below is the record exactly as published.
CHERRY VINEGAR Sour Pie Cherries Eight pounds cherries to one quart of vinegar, Put four pounds of the cherries washed without pitting cherries into the vinegar and let stand. Next day put in the other four pounds of pit- ted cherries, and let stand five or six days. Drain through a thin bag over night. Measure, put one pound sugar
Cook this with the app: pantry check, scaling, and the assistant.