Raspberry Vinegar
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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
2619Calories
14 gProtein
630 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2619 kcal
Protein14 g
Carbohydrates630 g
Fiber0 g
Sugars491 g
Total Fat4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium28 mg
Potassium2462 mg
Calcium259 mg
Iron7.3 mg
Magnesium284 mg
Phosphorus409 mg
Zinc3.2 mg
Copper0.8 mg
Manganese7.9 mg
Vitamin D0 mcg
Vitamin C310 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
Water1603 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 66. The excerpt below is the record exactly as published.
Raspberry Vinegar—3 pints raspberries, 1 pint cider vinegar, 1 pound sugar
Cook this with the app: pantry check, scaling, and the assistant.