Raspberry Vinegar

Name: Raspberry Vinegar
Ingredients: Put 3 quarts of ripe raspberries; pour over them a quart of vinegar; to each pint add a pound of sugar

From Purity flour cookbook, 1917

Presented as published in 1917. 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

3464Calories

27 gProtein

800 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories3464 kcal

Protein27 g

Carbohydrates800 g

Fiber0 g

Sugars525 g

Total Fat6.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium24 mg

Potassium4236 mg

Calcium504 mg

Iron13 mg

Magnesium529 mg

Phosphorus780 mg

Zinc6.1 mg

Copper1.5 mg

Manganese14 mg

Vitamin D0 mcg

Vitamin C620 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

Water3215 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 85. The excerpt below is the record exactly as published.

RASPBERRY VINEGAR Put 3 quarts of ripe raspberries into an earthen bowl, pour over them a quart of vinegar. At the end of 24 hours press and strain out the liquor and turn it over another '■'< quarts of fresh, ripe berries. Let it stand another 24 hours, again press and strain the juice, and to each pint add a pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.