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Raspberry Vinegar
From How we cook in Tennessee .., 1906
Serves 2
Basic raspberry vinegar recipe.
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
818Calories
0 gProtein
201 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories818 kcal
Protein0 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.8 mg
Potassium12 mg
Calcium17 mg
Iron0.2 mg
Magnesium3.4 mg
Phosphorus10 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.5 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
Water228 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 146. The excerpt below is the record exactly as published.
Raspberry Vinegar. — Cover any quantity of raspberries with vinegar, and let them stand over night; squeeze them through cheese cloth; add one pint of sugar to one pint of juice
Cook this with the app: pantry check, scaling, and the assistant.