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Raspberry Vinegar
From The economical cook book, 1905
Serves 9
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
445Calories
4 gProtein
103 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories445 kcal
Protein4 g
Carbohydrates103 g
Fiber0 g
Sugars61 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.8 mg
Potassium702 mg
Calcium73 mg
Iron2 mg
Magnesium82 mg
Phosphorus118 mg
Zinc0.9 mg
Copper0.2 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C92 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
Water442 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 127. The excerpt below is the record exactly as published.
Baspberry Vinegar. To two quarts of raspberries add one quart of good cider vino- ^r, let it stand twenty-four hours, strain off, and add two more quarts of berries; let it stand again twei^ty-four hours, strain off as before, and again add two more quarts of berries ; let it stand twenty-four hours, strain off, and then for every pint of juice ftdd a pound of white sugar
Cook this with the app: pantry check, scaling, and the assistant.