vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Vinegar
From Dora's cook book, 1888
Serves 9
Presented as published in 1888. 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
473Calories
6 gProtein
113 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories473 kcal
Protein5.7 g
Carbohydrates113 g
Fiber21 g
Sugars83 g
Total Fat4.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium20 mg
Potassium917 mg
Calcium120 mg
Iron3.8 mg
Magnesium115 mg
Phosphorus149 mg
Zinc1.5 mg
Copper0.5 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C88 mg
Vitamin A20 mcg
Vitamin E3.7 mg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.4 mg
Folate139 mcg
Caffeine0 mg
Water423 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 78. The excerpt below is the record exactly as published.
RASPBERRY VINEGAR. To eight quarts red raspberries, put enough vinegar to cover, and let them stand twenty-four hours ; scald and strain it; add one pound of sugar to each pint of juice
Cook this with the app: pantry check, scaling, and the assistant.