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Mulberry Vinegar
From Cassell's dictionary of cookery, 1892
Serves 10
To be used like raspberry vinegar.
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
360Calories
4 gProtein
72 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories360 kcal
Protein3.9 g
Carbohydrates72 g
Fiber4.6 g
Sugars67 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium35 mg
Potassium537 mg
Calcium130 mg
Iron5.2 mg
Magnesium53 mg
Phosphorus119 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A2.7 mcg
Vitamin E2.4 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate16 mcg
Choline33 mg
Caffeine0 mg
Water601 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 941. The excerpt below is the record exactly as published.
Mulben*y Vinegar. — Put six pounds of rijjo mulberries into an eai-thenware pan, and pour over them vinegar to cover. When they have soaked twenty-four houi-s, bruise them with a wooden spoon, and cover with a cloth for another twenty-four houi-s; bruise, and mix well ; add more -s-inegar, until nearly a gallon has been poured upon them. When they have stood a week (they should be stirred daily during the time), strain off the vinegar, to every pint add a pound of loaf sugar
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