vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sugar Vinegar
From Cassell's dictionary of cookery, 1892
Serves 30
If made in March or April, it will be ready for bottling in September.
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
471Calories
0 gProtein
121 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories471 kcal
Protein0.4 g
Carbohydrates121 g
Fiber0.2 g
Sugars121 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium25 mg
Potassium18 mg
Calcium21 mg
Iron0.1 mg
Magnesium7.3 mg
Phosphorus6.2 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate20 mcg
Choline0.4 mg
Caffeine0 mg
Water631 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1932. The excerpt below is the record exactly as published.
Sugar Vinegar. — Put eight pounds of the coarsest and cheapest moist sugar into five gallons of water. Stir the liquor well, boil it, skimming carefully till the scum ceases to rise. Pour it into a cask, and when it is luke- warm put into it a thick piece of toast well- covered with fresh yeas
Cook this with the app: pantry check, scaling, and the assistant.