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Easpberry Vinegar

Name: Easpberry Vinegar
Yield: 10 servings
Ingredients: Three pints raspberries; one and one-half bottle vinegar; four pounds sugar

From Handbook of practical cookery, 1886

Serves 10

Presented as published in 1886. 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

776Calories

1 gProtein

198 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories776 kcal

Protein1.4 g

Carbohydrates198 g

Fiber0 g

Sugars185 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1.9 mg

Potassium214 mg

Calcium24 mg

Iron0.7 mg

Magnesium26 mg

Phosphorus37 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C31 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water119 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 160. The excerpt below is the record exactly as published.

Easpberry Vinegar. — Three pints raspberries, one and one-half bottle vinegar, four pounds sugar

Cook this with the app: pantry check, scaling, and the assistant.