vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Vinegar
From The Times cook book, no. 2, 1905
Serves 24
This vinegar is superior to any from cider.
Presented as published in 1905. 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
295Calories
1 gProtein
73 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories295 kcal
Protein1.3 g
Carbohydrates73 g
Fiber0 g
Sugars70 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium304 mg
Calcium25 mg
Iron0.1 mg
Magnesium20 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate48 mcg
Choline0 mg
Caffeine0 mg
Water460 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 133. The excerpt below is the record exactly as published.
ORANGE VINEGAR. Charles C. Goodale, Villa Rosa Orange Ranch, 120 East Fern avenue. Redlands, Cal. — I would add one to your many valuable recipes which I think quite valuable for this section of the State. A year ago, in an attempt to make wine from orange juice, from a Cuban recipe, I found a few months later my keg filled with excel- lent vinegar, far superior to any from cider, and in this section costing a trifle. Formula: COOKING AND OTHER RECIPES. 79 One gallon orange juice, two gallons water, three pounds sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.