Raspberry Vinegar
From The Pocumtuc housewife, 1897
A spoonful in a glass of water makes a refreshing beverage, good for colds or fevers.
Presented as published in 1897. 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
2391Calories
7 gProtein
539 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2391 kcal
Protein6.8 g
Carbohydrates539 g
Fiber0 g
Sugars471 g
Total Fat2.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium33 mg
Potassium1090 mg
Calcium201 mg
Iron3.7 mg
Magnesium145 mg
Phosphorus243 mg
Zinc1.7 mg
Copper0.5 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C155 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
Water1936 g
As published
This recipe was extracted from The Pocumtuc housewife (1897), page 20. The excerpt below is the record exactly as published.
Raspberry Vinegar. Pour three pints vinegar over one and a half pints raspberries. Let it stand twenty-four hours. Then strain the liquor over another one and a half pint of ber- ries and let it stand twenty-four hours. Repeat this the third day. Drain off the vinegar through a jelly bag without squeezing^ into a stone jar. To every pint of liquor put one pound of pounded loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.