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Raspberry Vinegar
From Magnet users cook book, 1920
Serves 8
Two tablespoons will flavor glass of water. Blackberry or cherry wine can be made in the same way. Recipe by Mrs. L. Wm. Brown, Aylmer, Ontario.
Presented as published in 1920. 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
619Calories
3 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories619 kcal
Protein2.5 g
Carbohydrates155 g
Fiber0.2 g
Sugars132 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.7 mg
Potassium397 mg
Calcium48 mg
Iron1.4 mg
Magnesium46 mg
Phosphorus69 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.2 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)0.1 mg
Folate1.7 mcg
Choline1.8 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 28. The excerpt below is the record exactly as published.
RASPBERRY VINEGAR. Two quarts raspberries, 3 cups vinegar, sugar, “honey. Crush and mix raspberries with the vinegar, let stand 3 or 4 days, stirring occasionally. Strain through a bag, squeezing hard, and to every pint of juice add one pound of sugar or two scant cupfuls of honey
Cook this with the app: pantry check, scaling, and the assistant.