vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Vinegar
From The Landmarks club cook book, 1903
Serves 11
Presented as published in 1903. 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
488Calories
4 gProtein
114 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein4.1 g
Carbohydrates114 g
Fiber0 g
Sugars73 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.4 mg
Potassium640 mg
Calcium73 mg
Iron1.9 mg
Magnesium80 mg
Phosphorus116 mg
Zinc0.9 mg
Copper0.2 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C94 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
Water432 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 133. The excerpt below is the record exactly as published.
RASPBERRY VINEGAR. Five quarts raspberries, one quart vinegar ; to every quart of juice one and a half pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.