Horseradish 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
80Calories
2 gProtein
19 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein2.5 g
Carbohydrates19 g
Fiber5.5 g
Sugars9.3 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium362 mg
Potassium411 mg
Calcium82 mg
Iron1.3 mg
Magnesium40 mg
Phosphorus57 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A48 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate61 mcg
Choline10 mg
Caffeine0 mg
Water96 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.
Horseradish Vinegar. — Put into an unglazed jar 3oz. freshly grated horseradish, loz. minced shallot, FLAVOURED WINES AND VINEGARS. 133 two teaspoonfuls of black pepper and one of cay- enne ; pour on to this a quart of boiling vinegar
Cook this with the app: pantry check, scaling, and the assistant.