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Corn Vinegar
From The farm cook & rule book, 1923
Serves 16
Avoid disturbing sediment when pouring off.
Presented as published in 1923. 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
188Calories
3 gProtein
42 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories188 kcal
Protein2.7 g
Carbohydrates42 g
Fiber2.3 g
Sugars31 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium72 mg
Potassium202 mg
Calcium43 mg
Iron2.3 mg
Magnesium28 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate8 mcg
Choline0.8 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 95. The excerpt below is the record exactly as published.
4 cupfuls of corn in 1 gallon of rain water until the ker- nels break. Then pour this mixture into a stone jar and add another gallon of warm rain water, making certain that there is approximately 2 gallons of liquid in all. Dissolve 2 cupfuls of sugar in 2 cupfuls of boiling water
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