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Quick Vinegar
From Buckeye cookery, 1892
Serves 16
Draw off into another jug, leaving the dregs, and keep in a tight-corked jug or bottles.
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
151Calories
4 gProtein
35 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories151 kcal
Protein3.8 g
Carbohydrates35 g
Fiber2.5 g
Sugars31 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium20 mg
Potassium695 mg
Calcium88 mg
Iron2.2 mg
Magnesium105 mg
Phosphorus72 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate218 mcg
Choline8.5 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 250. The excerpt below is the record exactly as published.
Quick ViINEGAR.—Fill a jug with cider, and turn into each gallon of cider a pint of molasses and a cupful of lively yeast
Cook this with the app: pantry check, scaling, and the assistant.