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Spiced Vinegar
From The national course in home economics, 1917
Serves 16
Presented as published in 1917. 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
185Calories
1 gProtein
34 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories185 kcal
Protein1 g
Carbohydrates34 g
Fiber1.3 g
Sugars31 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium953 mg
Potassium254 mg
Calcium65 mg
Iron1.5 mg
Magnesium31 mg
Phosphorus49 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline3.9 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 272. The excerpt below is the record exactly as published.
SPICED VINEGAR. One gallon of cider vinegar, one pound of sugar, one tablespoonful of allspice, three tablespoonfuls of mustard seed, three tablespoonfuls of celery seed, two tablespoonfuls of salt, one tablespoonful of cinnamon, and one teacupful of grated horseradish
Cook this with the app: pantry check, scaling, and the assistant.