Raspberry Vinegar
From The St. Mungo cookery book, 1904
Presented as published in 1904. 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
2526Calories
14 gProtein
627 gCarbs
4 gFat
Full nutrition (16 nutrients)
Calories2526 kcal
Protein14 g
Carbohydrates627 g
Sugars489 g
Total Fat4 g
Sodium4.5 mg
Potassium2132 mg
Calcium228 mg
Iron6.4 mg
Magnesium263 mg
Phosphorus374 mg
Zinc3.1 mg
Copper0.8 mg
Manganese6.7 mg
Vitamin C313 mg
Water1165 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 69. The excerpt below is the record exactly as published.
RASPBERRY VINEGAR. 3 lbs. rasps. | 3 qt. bottles white vinegar. Crush the rasps and allow all to lie in basin for a couple of days. Then squeeze through a cloth, add i lb. sugar to each pint of juice
Cook this with the app: pantry check, scaling, and the assistant.