Honey Vinegar
From The "Queen" cookery books: Pickles and Preserves, 1902
Presented as published in 1902. 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
5516Calories
5 gProtein
1495 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5516 kcal
Protein5.4 g
Carbohydrates1495 g
Fiber3.6 g
Sugars1490 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium186 mg
Potassium981 mg
Calcium222 mg
Iron7.6 mg
Magnesium74 mg
Phosphorus73 mg
Zinc4 mg
Copper1 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.2 mg
Folate36 mcg
Choline40 mg
Caffeine0 mg
Water4092 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 65. The excerpt below is the record exactly as published.
Honey Vinegar. — Dissolve 41b. of really good pure honey in a gallon of water
Cook this with the app: pantry check, scaling, and the assistant.