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Raspberry Vinegar
From San Rafael cook book, 1906, 1906
Serves 5
Presented as published in 1906. 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
600Calories
5 gProtein
147 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories600 kcal
Protein5.2 g
Carbohydrates147 g
Fiber19 g
Sugars120 g
Total Fat3.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium19 mg
Potassium826 mg
Calcium108 mg
Iron3.4 mg
Magnesium103 mg
Phosphorus134 mg
Zinc1.4 mg
Copper0.4 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A18 mcg
Vitamin E3.4 mg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3 mg
Folate125 mcg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 95. The excerpt below is the record exactly as published.
RASPBIRRY VINEGAR — Mrs. J. M. Dollar. Put 4 quarts of red raspberries- into an eartlien or g.anite vessel; cover with gcod vinegar; and let stand 24 hours; scald and strain; add 1 pound rf sugar to every pint of juice; boil for about 20 minutes
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