vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Corn Vinegar
From The household cook book, 1902
Serves 16
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
155Calories
1 gProtein
37 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories155 kcal
Protein1.1 g
Carbohydrates37 g
Fiber1 g
Sugars34 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium20 mg
Potassium701 mg
Calcium109 mg
Iron2.1 mg
Magnesium115 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate0 mcg
Choline5.5 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 16 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.
CORN VINEGAR Put into a jar 2 cups of corn cut from the cob, add 2 cups of molasses or brown sugar, and 4 quarts of pure soft water
Cook this with the app: pantry check, scaling, and the assistant.