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Spiced Vinegar
From Original White House Cookbook, 1887
Serves 8
Useful for flavoring salad and other dishes.
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
79Calories
2 gProtein
11 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories79 kcal
Protein1.7 g
Carbohydrates11 g
Fiber2.5 g
Sugars4.6 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium26 mg
Potassium268 mg
Calcium96 mg
Iron2.7 mg
Magnesium37 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A7.5 mcg
Vitamin E0.3 mg
Vitamin K19 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate20 mcg
Choline5.7 mg
Caffeine0 mg
Alcohol0.6 g
Water164 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 112. The excerpt below is the record exactly as published.
SPICED VINEGAR. Take one quart of cider vinegar, put into it half an ounce of celery seed, one-third of an ounce of dried mint, one-third of an ounce of dried parsley, one garlic, three small onions, three whole cloves, a teaspoonful of whole pepper-corns, a teaspoonful of grated nutmeg, salt to taste and a table- spoonful of sugar; add a tablespoonful of good brandy
Cook this with the app: pantry check, scaling, and the assistant.