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Raspberry Vinegar
From The national course in home economics, 1917
Serves 8
A dessert-spoonful in a glass of water makes a refreshing drink.
Presented as published in 1917. 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
165Calories
0 gProtein
42 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories165 kcal
Protein0 g
Carbohydrates42 g
Fiber0 g
Sugars42 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium1.7 mg
Calcium0.7 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 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 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water3.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 245. The excerpt below is the record exactly as published.
RASPBERRY VINEGAR. Fill a stone jar that is not glazed, with raspberries; pour vmegar over them till the jar is full. Let it stand nine days, stirring it every day. Strain it off and to every pint of juice add three-quarters of a pound of white sugar
Cook this with the app: pantry check, scaling, and the assistant.