vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gooseberry Vinegar
From Cassell's dictionary of cookery, 1892
Serves 8
Ready to bottle in nine months. Cost: about 1s. 2d. per gallon.
Presented as published in 1892. 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
491Calories
1 gProtein
125 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories491 kcal
Protein1.3 g
Carbohydrates125 g
Fiber3.4 g
Sugars114 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0.1 mg
Sodium56 mg
Potassium161 mg
Calcium39 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline1.2 mg
Caffeine0 mg
Water423 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 629. The excerpt below is the record exactly as published.
Gooseberry Vinegar (excellent for pick- ling).— Pick and bruise a quart of ripe goose- berries. Put them into a bowl, and mix with them three quarts of spring water which has been boiled and grown cold. Let them remain for two days, stirring frequently ; then strain, and add two pounds of sifted sugar to each gallon of liquid. Put this into a cask, and with it a piece of toasted bread, dipped in yeast. Put a piece of muslin
Cook this with the app: pantry check, scaling, and the assistant.