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Cherry Vinegar
From The household cook book, 1902
Serves 11
Presented as published in 1902. 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
532Calories
3 gProtein
127 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories532 kcal
Protein3.4 g
Carbohydrates127 g
Fiber0 g
Sugars119 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.1 mg
Potassium824 mg
Calcium47 mg
Iron0.6 mg
Magnesium44 mg
Phosphorus83 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C34 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
Water353 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 409. The excerpt below is the record exactly as published.
CHERRY VINEGAR.— Into 1 quart of good cider put 4 lbs. cherries, mashed, and add their stones, also; let stand 24 hours, and add 4 lbs. more cherries without their stones; let stand 3 days and strain (but do not squeeze) through a thin bag; add 1 quart of sugar
Cook this with the app: pantry check, scaling, and the assistant.