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Raspberry Vinegar

Name: Raspberry Vinegar
Yield: 7 servings
Ingredients: To every three pints of the best vinegar; four and one-half pints of freshly gathered raspberries; one pound of pounded loaf sugar; one wineglassful of brandy

From The century cook book, 1894

Serves 7

This is an excellent drink in cases of fevers and colds; dilute with cold water as needed.

Presented as published in 1894. 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

460Calories

3 gProtein

102 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories460 kcal

Protein2.9 g

Carbohydrates102 g

Fiber0 g

Sugars72 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4.8 mg

Potassium456 mg

Calcium60 mg

Iron1.4 mg

Magnesium58 mg

Phosphorus88 mg

Zinc0.7 mg

Copper0.2 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C66 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

Alcohol1.2 g

Water444 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 101. The excerpt below is the record exactly as published.

Raspberry Vinegar. To every three pints of the best vinegar allow four and one-half pints of freshly gath- ered raspberries; to each pint of liquor allow one pound of pounded loaf sugar, one wineglassful of brandy

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