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Molasses Vinegar
From The farm cook & rule book, 1923
Serves 20
Ensure to keep the jug covered to prevent contamination.
Presented as published in 1923. 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
241Calories
6 gProtein
56 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories241 kcal
Protein6 g
Carbohydrates56 g
Fiber4 g
Sugars49 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium43 mg
Potassium1110 mg
Calcium197 mg
Iron3.5 mg
Magnesium180 mg
Phosphorus115 mg
Zinc1.4 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.6 mg
Folate349 mcg
Choline14 mg
Caffeine0 mg
Water583 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 94. The excerpt below is the record exactly as published.
Molasses Vinegar Fill a large jug or keg with a mixture made by combining 1 quart of Xew Orleans molasses with 2 cupfuls of homemade yeast and 3 gallons of rain water
Cook this with the app: pantry check, scaling, and the assistant.