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Raspberry Vinegar

Name: Raspberry Vinegar
Yield: 9 servings
Ingredients: Take one quart of the best cider vinegar; add to it two quarts of ripe raspberries; put i lb. of sugar to one pint of juice

From Harper's cook book encyclopædia, 1902

Serves 9

Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 28. The excerpt below is the record exactly as published.

Raspberry Vinegar. — Take one quart of the best cider vinegar ; add to it two quarts of ripe raspberries ; let it stand twenty-four hours ; mash the berries and strain, adding two quarts more fruit after straining ; let it stand one day ; mash and strain, putting in two quarts of fresh fruit; when these have stood twenty-four hours, strain; put i lb. of sugar to one pint of juice

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