Potato Vinegar

Name: Potato Vinegar
Ingredients: To every gallon of water; half a cake of yeast; a pound of brown sugar

From Most for your money cookbook, 1938

Not as nicely flavored as other vinegars, but useful for cooking.

Presented as published in 1938. 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

1724Calories

1 gProtein

445 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories1724 kcal

Protein0.5 g

Carbohydrates445 g

Fiber0 g

Sugars440 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium241 mg

Potassium641 mg

Calcium490 mg

Iron3.2 mg

Magnesium79 mg

Phosphorus18 mg

Zinc0.1 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate4.5 mcg

Choline10 mg

Caffeine0 mg

Water3788 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 89. The excerpt below is the record exactly as published.

To every gallon of water that potatoes have been boiled in put half a cake of yeast and a pound of brown sugar

Cook this with the app: pantry check, scaling, and the assistant.