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Raspberry Vinegar
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
514Calories
4 gProtein
122 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein4.3 g
Carbohydrates122 g
Fiber16 g
Sugars100 g
Total Fat3.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium17 mg
Potassium690 mg
Calcium95 mg
Iron2.9 mg
Magnesium87 mg
Phosphorus115 mg
Zinc1.2 mg
Copper0.3 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A15 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.5 mg
Folate105 mcg
Choline0 mg
Caffeine0 mg
Water393 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 127. The excerpt below is the record exactly as published.
Raspberry Tinegar — To 4 quarts red rasp- berries put enough vinegar to cover, 1 lb. sugar to every pint of juice
Cook this with the app: pantry check, scaling, and the assistant.