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Raspberry Vinegar
From Superior cook book, 1905
Serves 3
Mixed with ice water makes a refreshing drink. Recipe by Mrs. Mark Elliott.
Presented as published in 1905. 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
616Calories
0 gProtein
152 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories616 kcal
Protein0 g
Carbohydrates152 g
Fiber0 g
Sugars152 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.5 mg
Potassium122 mg
Calcium13 mg
Iron0.4 mg
Magnesium8.7 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.3 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
Water151 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 124. The excerpt below is the record exactly as published.
Raspberry Vinegar. Put perfectly dry raspberries in a bowl and cover them Avith good cider vinegar. Ijet them stand for 3 days and crush the berries' and squeeze them in a cloth to expel the juice. ]\Ieasure it and to eveiT pint of juice add 1 lb. of white sugar
Cook this with the app: pantry check, scaling, and the assistant.