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Gooseberry Vinegar
From The new practical housekeeping, 1890
Serves 20
This vinegar is greatly superior to much that is sold under the name of the best white wine vinegar.
Presented as published in 1890. 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
1049Calories
0 gProtein
271 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1049 kcal
Protein0 g
Carbohydrates271 g
Fiber0.1 g
Sugars272 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium37 mg
Potassium22 mg
Calcium37 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0.4 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
Folate0.2 mcg
Choline0 mg
Caffeine0 mg
Water1137 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 555. The excerpt below is the record exactly as published.
Gooseberry Vineaar, — Mash two pecks quite ripe gooseberries In a tub with a mallet and add six gallons water, about milk warm ; let stand twenty^ four hours, then strain throagh a seive, add twelve pouhds sugar
Cook this with the app: pantry check, scaling, and the assistant.