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Gooseberry Vinegar
From The Rural cook book, 1907
Serves 10
Green or amber gooseberries are best. This is a very superior vinegar.
Presented as published in 1907. 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
298Calories
2 gProtein
75 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories298 kcal
Protein1.6 g
Carbohydrates75 g
Fiber7.8 g
Sugars57 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium14 mg
Potassium363 mg
Calcium57 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A27 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline0.1 mg
Caffeine0 mg
Water537 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 134. The excerpt below is the record exactly as published.
Gooseberry Vinegar. — Boil one gallon of water; when cold add thre* quarts of ripe gooseberries, mashed. Allow it to stand for four days, stirring every day. On the fourth day strain through a sieve to remove the seeds, then barrel. To etch gallon of the liquid add 1]4 pound sugar, and one-eighth cake of compressed yeast
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