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Raspberry Vinegar
From The household cook book, 1902
Serves 4
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
559Calories
2 gProtein
129 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories559 kcal
Protein2.3 g
Carbohydrates129 g
Fiber0 g
Sugars106 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.8 mg
Potassium357 mg
Calcium52 mg
Iron1.1 mg
Magnesium46 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C52 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
Water419 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 410. The excerpt below is the record exactly as published.
RASPBERRY VINEGAR.— Put raspberries in a stone jar and add enough vinegar to cover them; let stand 6 days covered over, but stirring occasionally; then strain through flannel; add sugar pint for pint
Cook this with the app: pantry check, scaling, and the assistant.