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Tarragon Vinegar
From Buckeye cookery, 1892
Serves 10
Use as sauce for meats.
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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.5 kcal
Protein0.1 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium19 mg
Calcium5.4 mg
Iron0.2 mg
Magnesium1.4 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.8 mcg
Choline0 mg
Caffeine0 mg
Water4.5 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 152. The excerpt below is the record exactly as published.
TARRAGON VINEGAR. Gather the tarragon just before it blossoms, strip it from the larger stalks and put it into small stone jars or wide-necked bottle ; and in doing -this twist the brauches, bruising the leaves. Pour over it vinegar enough to cover
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