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Currant Vinegar
From The Ideal cook book, 1899
Serves 5
Presented as published in 1899. 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
567Calories
3 gProtein
141 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein2.5 g
Carbohydrates141 g
Fiber0 g
Sugars113 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium6.6 mg
Potassium581 mg
Calcium105 mg
Iron2.8 mg
Magnesium44 mg
Phosphorus110 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C324 mg
Vitamin A22 mcg
Vitamin E1.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 138. The excerpt below is the record exactly as published.
Currant Vinegar—Ingredients—2 qts. black currants, 1 pt. of the best vinegar, 114 lbs. white sugar
Cook this with the app: pantry check, scaling, and the assistant.