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Grape Vinegar
From Fruit recipes, 1907
Serves 30
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
1537Calories
0 gProtein
396 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1537 kcal
Protein0 g
Carbohydrates396 g
Fiber0 g
Sugars396 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium196 mg
Potassium7737 mg
Calcium1086 mg
Iron25 mg
Magnesium1282 mg
Phosphorus164 mg
Zinc1.5 mg
Copper2.6 mg
Manganese8.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B63.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)4.9 mg
Folate0 mcg
Choline70 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 48. The excerpt below is the record exactly as published.
GRAPE VINEGAR For this use wild grapes, pressing out juice, boiling down till one-half the original quantity. To three-fourths barrel add three gallons of molasses
Cook this with the app: pantry check, scaling, and the assistant.