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Raspberry Vinegar
From The Institute cook book, 1913
Serves 16
Presented as published in 1913. 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
146Calories
2 gProtein
31 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories146 kcal
Protein2.3 g
Carbohydrates31 g
Fiber0 g
Sugars7.6 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium352 mg
Calcium40 mg
Iron1 mg
Magnesium44 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C52 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
Water249 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 147. The excerpt below is the record exactly as published.
RASPBERRY VINEGAR 4 quarts raspberries 1 quart vinegar Sugar
Cook this with the app: pantry check, scaling, and the assistant.