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Raspberry Vinegar, No. 2
From Magnet users cook book, 1920
Serves 5
Recipe by Mrs. J. H. Birkin, Hamilton, Ont.
Presented as published in 1920. 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
573Calories
4 gProtein
137 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories573 kcal
Protein3.6 g
Carbohydrates137 g
Fiber0 g
Sugars100 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.8 mg
Potassium565 mg
Calcium66 mg
Iron1.7 mg
Magnesium70 mg
Phosphorus103 mg
Zinc0.8 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C83 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
Water398 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 28. The excerpt below is the record exactly as published.
RASPBERRY VINEGAR, No. 2. Two quarts of raspebrries, 1 pint of vinegar. Add to every pint when mixed, 1 pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.