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Peach Vinegar
From Fruit recipes, 1907
Serves 16
Presented as published in 1907. 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
28Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein0.1 g
Carbohydrates7 g
Fiber0.1 g
Sugars6.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.2 mg
Potassium14 mg
Calcium13 mg
Iron0.1 mg
Magnesium3.1 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.6 mcg
Choline0.2 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 35. The excerpt below is the record exactly as published.
PEACH VINEGAR Use peaches which are over-ripe. Mash and mix with water in such quantity that the latter is strongly flavoured. To each gallon of this add four ounces brown sugar and a dessertspoon of yeast
Cook this with the app: pantry check, scaling, and the assistant.