Curry Vinegar
From The "Queen" cookery books: Pickles and Preserves, 1902
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
448Calories
12 gProtein
48 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein12 g
Carbohydrates48 g
Fiber45 g
Sugars2.7 g
Total Fat12 g
Saturated Fat1.4 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol0 mg
Sodium63 mg
Potassium1014 mg
Calcium504 mg
Iron17 mg
Magnesium226 mg
Phosphorus350 mg
Zinc4.1 mg
Copper1.1 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0.9 mcg
Vitamin E21 mg
Vitamin K85 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate48 mcg
Choline55 mg
Caffeine0 mg
Water914 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 63. The excerpt below is the record exactly as published.
Curry Vinegar. — Steep 3oz. of good curry powder in a quart of best vinegar
Cook this with the app: pantry check, scaling, and the assistant.