Raspberry Vinegar
From The way to the heart, 1905
Ready for immediate use, and will keep for years if tightly sealed. To every glass of water add 1 tablespoon of the vinegar.
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
3001Calories
26 gProtein
734 gCarbs
20 gFat
Full nutrition (32 nutrients)
Calories3001 kcal
Protein26 g
Carbohydrates734 g
Fiber96 g
Sugars599 g
Total Fat20 g
Saturated Fat1.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.8 g
Omega-30.4 g
Cholesterol0 mg
Sodium94 mg
Potassium4130 mg
Calcium542 mg
Iron17 mg
Magnesium517 mg
Phosphorus672 mg
Zinc7 mg
Copper2 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C394 mg
Vitamin A90 mcg
Vitamin E17 mg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)2.2 mg
Niacin (B3)15 mg
Folate627 mcg
Caffeine0 mg
Water1904 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 47. The excerpt below is the record exactly as published.
Raspberry Vinegar. To 4 quarts of red raspberries add enough vinegar to cover them, and let it stand 24 hours. Scald and strain. Add i pound of sugar to i pint of juice
Cook this with the app: pantry check, scaling, and the assistant.