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Rhubarb Vinegar
From Buckeye cookery, 1892
Serves 20
Maintain a temperature above 60°.
Presented as published in 1892. 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
1606Calories
3 gProtein
412 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1606 kcal
Protein3.5 g
Carbohydrates412 g
Fiber2.9 g
Sugars408 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium67 mg
Potassium242 mg
Calcium106 mg
Iron0.5 mg
Magnesium30 mg
Phosphorus54 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A2.5 mcg
Vitamin E0.1 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate178 mcg
Choline5.4 mg
Caffeine0 mg
Water1938 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 251. The excerpt below is the record exactly as published.
RHUBARB VINEGAR.—For ten gallons, take twenty-five ordinary sized stalks of rhubarb, pound or crush with a piece of wood in the bottom of a strong tub, add ten gallons water; let stand twenty-four hours; strain off the erushed rhubarb, and add eighteen pounds of sugar free from molasses, and a teacup best brewer’s yeast
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