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Vinegar, American
From Cassell's dictionary of cookery, 1892
Serves 20
This vinegar will be ready after fermentation.
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
829Calories
12 gProtein
193 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories829 kcal
Protein12 g
Carbohydrates193 g
Fiber8.3 g
Sugars100 g
Total Fat3.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium1342 mg
Potassium2159 mg
Calcium637 mg
Iron45 mg
Magnesium359 mg
Phosphorus168 mg
Zinc1.5 mg
Copper0.7 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)14 mg
Folate328 mcg
Choline35 mg
Caffeine0 mg
Water490 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2224. The excerpt below is the record exactly as published.
Vinegar, American. — Stir half a gallon of molasses into three gallons of boiling water, set it aside to cool ; then add half a pint of fresh yeast
Cook this with the app: pantry check, scaling, and the assistant.