Raspberry Vinegar
From My best 250 recipes, 1907
Diluted raspberry vinegar makes a refreshing drink.
Presented as published in 1907. 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
2977Calories
18 gProtein
693 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories2977 kcal
Protein18 g
Carbohydrates693 g
Fiber0 g
Sugars505 g
Total Fat4.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium52 mg
Potassium3512 mg
Calcium366 mg
Iron10 mg
Magnesium394 mg
Phosphorus571 mg
Zinc4.4 mg
Copper1.1 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C414 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
Water2436 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 19. The excerpt below is the record exactly as published.
RASPBERRY VINEGAR Put two quarts of raspberries in a stone jar or granite kettle, pour over one quart of pure cider vinegar ; cover and stand aside for two days ; drain off the liquor without mashing the berries, and pour it over another quart of fresh fruit, placed in the same jar or kettle, and stand aside as before. At the end of two days strain this carefully and pour it over another quart of fresh fruit, and let it stand one day. This time turn the fruit in a jelly-bag or two thicknesses of cheesecloth, and press it until dry. Wash the kettle, return the syrup, add one pound of sugar to each pint of liquid
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Cook this with the app: pantry check, scaling, and the assistant.