vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Vinegar
From The farm cook & rule book, 1923
Serves 10
Ensure to stir thoroughly every day.
Presented as published in 1923. 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
250Calories
2 gProtein
49 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories250 kcal
Protein2.3 g
Carbohydrates49 g
Fiber0 g
Sugars26 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5 mg
Potassium359 mg
Calcium52 mg
Iron1.1 mg
Magnesium46 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C52 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
Water421 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 94. The excerpt below is the record exactly as published.
Raspberry Vinegar Crush 5 pounds of raspberries and add 10 cupfuls of vinegar. AUow to stand in an earthenware jar a week, stirring thoroughly every day. Then strain through a muslin bag and add 1 cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.