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Sorghum Vinegar
From The household cook book, 1902
Serves 20
Tomato vinegar can be made by adding 1 gallon of ripe tomatoes at the same time that the sorghum is added.
Presented as published in 1902. 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
530Calories
14 gProtein
105 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories530 kcal
Protein14 g
Carbohydrates105 g
Fiber12 g
Sugars0 g
Total Fat6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium23 mg
Potassium530 mg
Calcium44 mg
Iron5.5 mg
Magnesium201 mg
Phosphorus418 mg
Zinc2.5 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0 mg
Niacin (B3)8.7 mg
Folate3.6 mcg
Choline0 mg
Caffeine0 mg
Water771 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 410. The excerpt below is the record exactly as published.
SORGHUM VINEGAR.— Use about 4 gallons of water to 1 gal- lon of sorghum; keep it in a warm place, or in the sun covered with netting, and it will turn to vinegar. Adding a little yeast
Cook this with the app: pantry check, scaling, and the assistant.