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Raspberry Vinegar No. 1
From Original White House Cookbook, 1887
Serves 8
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
86Calories
1 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein1.1 g
Carbohydrates15 g
Fiber0 g
Sugars3.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.4 mg
Potassium178 mg
Calcium26 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C26 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
Water209 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 303. The excerpt below is the record exactly as published.
a quart of raspberries into a suitable dish, pour over theni^a quart of good vinegar, let it stand twenty-four hours, then strain through a flan- nel bag and pour this liquor on another quart of berries ; do this for three or four days successively and strain it ; make it very sweet with loaf sugar ; bottle and seal it. COFFEE, TEA, BEVERAGES. RASPBERRY VINEGAR. No.
Cook this with the app: pantry check, scaling, and the assistant.