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Raspberry Vinegar
From Temperance cook book, 1887
Serves 8
Mix two tablespoonfuls with iced water for a drink.
Presented as published in 1887. 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
328Calories
0 gProtein
85 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories328 kcal
Protein0 g
Carbohydrates85 g
Sugars85 g
Total Fat0.3 g
Sodium0.9 mg
Potassium2.5 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.1 mg
Water0.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 131. The excerpt below is the record exactly as published.
EASPBERRY VINEGAR. Fill a stone jar with ripe raspberries, cover with the purest and strongest vinegar, let it stand for a week, pour the whole through a sieve or strainer, crushing out all the juice of the ber- ries; to each pint of this vinegar, add one and a half pounds of lump sugar
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