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Strawberry Vinegar
From Cassell's dictionary of cookery, 1892
Serves 4
Total time: 10 days.
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
523Calories
1 gProtein
123 gCarbs
1 gFat
Full nutrition (19 nutrients)
Calories523 kcal
Protein0.8 g
Carbohydrates123 g
Fiber0 g
Sugars119 g
Total Fat0.6 g
Saturated Fat0 g
Sodium20 mg
Potassium278 mg
Calcium35 mg
Iron1.4 mg
Magnesium24 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin C69 mg
Vitamin A0 mcg
Water329 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1916. The excerpt below is the record exactly as published.
Strawberry Vinegar.— This vinegar is excellent for flavouring sweet sauces, also a spoonful or two put into a tumblerful of cold ■\vater forms a refreshing summer di-ink. Gather the fruit in dry weather, when it is fully ripe and finely flavoured. Let it be quite fresh. Pick and w-eigh it, and put it into stone jars or wide-mouthed glass bottles, and over each pound pour a quart of best white-wine vinegar. Cover the jars closely, and let the strawberries infuse in the vinegar for three daj's. Drain it off, and put it upon fresh fruit. Let this stand three ■days, and repeat the operation a third time. Drain off the liquor closely, and let it run through a canvas bag dipped in vinegar. Measure it, and stir into it until almost dis- solved a pound of sugar
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