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Potato Vinegar
From The household cook book, 1902
Serves 20
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
90Calories
2 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories90 kcal
Protein1.5 g
Carbohydrates22 g
Fiber1 g
Sugars20 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.9 mg
Potassium36 mg
Calcium20 mg
Iron0.1 mg
Magnesium5.9 mg
Phosphorus24 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate87 mcg
Choline1.2 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 20 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.
2 cups hop yeast and 5 pints clover blossoms; cover and let stand a fortnight; then strain through cloth. CORN VINEGAR Put into a jar 2 cups of corn cut from the cob, add 2 cups of molasses or brown sugar, and 4 quarts of pure soft water; set it in the sun covered with netting to keep out the insects; in 3 weeks it will make good vinegar, which is preferred by many people to cider vinegar. CURRANT VINEGAR.— To 1 gallon of pure soft water add 3 cups brown sugar and 5 cups strained currant juice; keep in a warm place (from 70° to 90°) and it will form vinegar. Or, mash the cur- rants, let stand over night, strain, and let the juice stand in a warm place until fermentation ceases. White currants will make a deli- cate, pale vinegar. 552 VINEGAR GOOSEBERRY VINEGAR,— Take ripe gooseberries, mash them, and to each quart add 1| quarts soft water, milk warm; let it stand 24 hours, strain it, and add 1 lb. coarse brown sugar to each quart; let it stand in a warm place in the kitchen, and in 2 or 3 months it will make fine vinegar. It will be superior to much that is sold as white wine vinegar. HONEY VINEGAR.— Mix thoroughly into 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 and ^ cup yeast; keep warm and in 3 weeks it will make vinegar. POTATO VINEGAR — Take the water in which potatoes have been boiled, and to a gallon add ^ cup hop yeast and 2 cups sugar
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