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Raspberry Vinegar
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
Makes six bottles. Mix a gill of Raspberry Vinegar with iced seltzer for a refreshing drink.
Presented as published in 1898. 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
544Calories
1 gProtein
128 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories544 kcal
Protein1.1 g
Carbohydrates128 g
Fiber0 g
Sugars116 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.9 mg
Potassium182 mg
Calcium34 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C26 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
Water323 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 296. The excerpt below is the record exactly as published.
Raspberry Vinegar. — ( Family Recipe.) — Pour two quarts of best vinegar over one quart of Raspberries picked from their stalks but not mashed. Leave them for 24 hours. Next day put the vinegar and fruit on the fire till it just boils, and then squeeze it RASPBERRY VINEGAR 429 through a cloth. Add two pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.