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Honey Vinegar
From The Rural cook book, 1907
Serves 20
The best of pickles can be made with it, while it is recommended for salads.
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
103Calories
0 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories103 kcal
Protein0.1 g
Carbohydrates28 g
Fiber0.1 g
Sugars28 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7 mg
Potassium20 mg
Calcium7.7 mg
Iron0.1 mg
Magnesium2.6 mg
Phosphorus1.4 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 mg
Folate0.7 mcg
Choline0.7 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 134. The excerpt below is the record exactly as published.
one gallon of water; when cold add thre* quarts of ripe gooseberries, mashed. Allow it to stand for four days, stirring every day. On the fourth day strain through a sieve to remove the seeds, then barrel. To etch gallon of the liquid add 1]4 pound sugar, and one-eighth cake of compressed yeast. We used to use barm (the foam from fermenting beer) which was the ordinary form of yeast years ago in communities where home brewing was practiced. Stir every day until the vinegar has done fermenting, then close the barrel. Green or amber gooseberries are best. This is a very superior vinegar. Honey Vinegar. — One friend says she uses i '/i pound of strained honey
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