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Cherry Vinegar
From Dora's cook book, 1888
Serves 8
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
475Calories
4 gProtein
109 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories475 kcal
Protein4.3 g
Carbohydrates109 g
Fiber0 g
Sugars100 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.8 mg
Potassium950 mg
Calcium58 mg
Iron0.5 mg
Magnesium51 mg
Phosphorus100 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 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
Water452 g
Estimated from matched ingredients across 8 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.