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Cherry Vinegar
From The encyclopædia of practical cookery, 1890
Serves 17
Store in a dry cupboard for use.
Presented as published in 1890. 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
607Calories
3 gProtein
147 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein2.8 g
Carbohydrates147 g
Fiber3.1 g
Sugars136 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium28 mg
Potassium587 mg
Calcium93 mg
Iron1.4 mg
Magnesium50 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.2 mg
Manganese5.6 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0.8 mcg
Vitamin E0.8 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.2 mcg
Choline3.3 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 294. The excerpt below is the record exactly as published.
herry Vineg-ar. — For each 81b. of Cherries put in a sauce- pan 2qts. of vinegar, 41b. of loaf sugar, a stick of cin- namon, and about thirty cloves
Cook this with the app: pantry check, scaling, and the assistant.