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Vinegar
From Recipes for the million, 1891
Serves 16
This is a basic recipe for making vinegar.
Presented as published in 1891. 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
113Calories
0 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein0.5 g
Carbohydrates29 g
Fiber0.3 g
Sugars28 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8 mg
Potassium14 mg
Calcium7.7 mg
Iron0 mg
Magnesium3.1 mg
Phosphorus7.4 mg
Zinc0.1 mg
Copper0 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)0.5 mg
Folate27 mcg
Choline0.4 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 219. The excerpt below is the record exactly as published.
vinegar and let them stand uncovered until they are converted into a bluish-green powder, then dissolve the powder in acetic acid and crystallise it. VERMILION (ARTIFICIAL), To Make. — Mix ground mineral cinnabar with aqua-vitae and urine, then dry it, and again grind it up. VINEGAR. — To one gallon of water add one pound of moist sugar, and boil the same for ten minutes, skimming it as long as there is occasion. Then pour it into a large sweet tub and when it is lukewarm work it with two spoonfuls of yeast
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