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Gooseberry Vinegar
From Fruit recipes, 1907
Serves 16
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
132Calories
1 gProtein
33 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories132 kcal
Protein0.9 g
Carbohydrates33 g
Fiber3.4 g
Sugars25 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium6.6 mg
Potassium156 mg
Calcium24 mg
Iron0.3 mg
Magnesium9.7 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate18 mcg
Choline0.2 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 77. The excerpt below is the record exactly as published.
GOOSEBERRY VINEGAR Let two quarts crushed gooseberries (not fully ripe) stand forty-eight hours in three quarts water, when press and strain. Allow a pint of sugar to each gallon and one tablespoon yeast
Cook this with the app: pantry check, scaling, and the assistant.