vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Vinegar
From Miss Parloa's kitchen companion, 1887
Serves 12
This makes a refreshing drink and is good in sickness.
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
566Calories
3 gProtein
139 gCarbs
1 gFat
Full nutrition (19 nutrients)
Calories566 kcal
Protein3 g
Carbohydrates139 g
Fiber0 g
Sugars108 g
Total Fat0.9 g
Saturated Fat0 g
Sodium4.2 mg
Potassium485 mg
Calcium53 mg
Iron1.6 mg
Magnesium59 mg
Phosphorus86 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin C69 mg
Vitamin A0 mcg
Water294 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 445. The excerpt below is the record exactly as published.
Raspberry Vinegar. Use one pint of white wine vinegar, or cider vinegar, four quarts of raspberries, and three pints of sugar
Cook this with the app: pantry check, scaling, and the assistant.