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Sugar Vinegar, Strong
From Cassell's dictionary of cookery, 1892
Serves 18
This strong vinegar is excellent for all purposes.
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
688Calories
1 gProtein
177 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories688 kcal
Protein0.7 g
Carbohydrates177 g
Fiber0.4 g
Sugars176 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium21 mg
Calcium10 mg
Iron0.2 mg
Magnesium3.7 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate34 mcg
Choline0.7 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1933. The excerpt below is the record exactly as published.
Sugar Vinegar, Strong.— Put a gallon of water into a stewpan with seven pounds of coarse moist sugar, stir it for a minute or two, then boil it for half an hour, and carefully remove the scum as it rises. Pour it out, and when it is new-milk-warm, or from sixty to sixty-five degxees Fahrenheit, put into it a thick piece of toast well covered with fresh yeast
Cook this with the app: pantry check, scaling, and the assistant.