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Honey Vinegar
From The encyclopaedia of practical cookery, 1892
Serves 3
Ensure the cask is well exposed to sunlight.
Presented as published in 1892. 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
460Calories
0 gProtein
125 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories460 kcal
Protein0.5 g
Carbohydrates125 g
Fiber0.3 g
Sugars124 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium82 mg
Calcium19 mg
Iron0.6 mg
Magnesium6.2 mg
Phosphorus6 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate3 mcg
Choline3.3 mg
Caffeine0 mg
Water341 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 122. The excerpt below is the record exactly as published.
Honey Vinegar. — Dissolve Honey in water in the proportion j of lib. of Honey to lqt. of water
Cook this with the app: pantry check, scaling, and the assistant.