Raspberry Vinegar
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Good for the sick.
Presented as published in 1902. 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
3087Calories
26 gProtein
734 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories3087 kcal
Protein26 g
Carbohydrates734 g
Fiber96 g
Sugars599 g
Total Fat20 g
Saturated Fat1.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.8 g
Omega-30.4 g
Cholesterol0 mg
Sodium104 mg
Potassium4140 mg
Calcium571 mg
Iron17 mg
Magnesium521 mg
Phosphorus691 mg
Zinc7 mg
Copper2.1 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C394 mg
Vitamin A90 mcg
Vitamin E17 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)2.2 mg
Niacin (B3)15 mg
Folate627 mcg
Choline0 mg
Caffeine0 mg
Water2357 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 98. The excerpt below is the record exactly as published.
RASPBERRY VINEGAR. To four quarts red raspberries, put enongh vinegar to cover, and let them stand twenty-four hours; scald and strain it; add a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.