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Honey Vinegar
From Temperance cook book, 1887
Serves 20
Presented as published in 1887. 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
138Calories
0 gProtein
37 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein0.1 g
Carbohydrates37 g
Fiber0.1 g
Sugars37 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.5 mg
Potassium25 mg
Calcium8.4 mg
Iron0.2 mg
Magnesium2.8 mg
Phosphorus1.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline1 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 149. The excerpt below is the record exactly as published.
HOXEY VINEGAR. Two pounds of strained honey, one gallon of water
Cook this with the app: pantry check, scaling, and the assistant.