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Molasses Vinegar
From The household cook book, 1902
Serves 30
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
72Calories
1 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories72 kcal
Protein1 g
Carbohydrates18 g
Fiber0.7 g
Sugars16 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium347 mg
Calcium50 mg
Iron1.1 mg
Magnesium56 mg
Phosphorus23 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate58 mcg
Choline3.7 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 409. The excerpt below is the record exactly as published.
1 gallon of warm soft water, 2 cups of clear honey; cover and let it ferment, when it will make good vinegar. MOLASSES VINEGAR.— To each gallon of warm soft water add 1 pint molasses
Cook this with the app: pantry check, scaling, and the assistant.