Raspberry Vinegar
From The Edwardsville cook book, 1906
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
1651Calories
0 gProtein
406 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1651 kcal
Protein0 g
Carbohydrates406 g
Fiber0.2 g
Sugars404 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium28 mg
Potassium364 mg
Calcium38 mg
Iron1.2 mg
Magnesium26 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0.2 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
Folate1.1 mcg
Choline0 mg
Caffeine0 mg
Water452 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 56. The excerpt below is the record exactly as published.
RASPBERRY VINEGAR. Mrs. E. Forman. Pick over and rinse a cpiantity of red raspberries ; put in crock and cover with good cider vinegar. Set in cellar and allow to stand 3 or 4 days. Stir once a day. Put into cheese cloth sack and squeeze through, leaving only the seeds. Then bring to a boil and skim. To every pint of juice stir in grad- ually I pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.