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Sugar Vinegar (another way)
From Cassell's dictionary of cookery, 1892
Serves 8
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
441Calories
1 gProtein
113 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories441 kcal
Protein1.4 g
Carbohydrates113 g
Fiber0.8 g
Sugars110 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium48 mg
Potassium185 mg
Calcium109 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus24 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate74 mcg
Choline3.6 mg
Caffeine0 mg
Water474 g
Estimated from matched ingredients across 8 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 (another way) . — To every gallon of water add two pounds of brown sugar and little yeast
Cook this with the app: pantry check, scaling, and the assistant.