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Vinegar made with a Vinegar Plant

Name: Vinegar made with a Vinegar Plant
Yield: 20 servings
Ingredients: half a pound of coarse brown sugar; half a pound of treacle; two gallons of water

From Cassell's dictionary of cookery, 1892

Serves 20

Keep in a cool place.

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

74Calories

0 gProtein

19 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories74 kcal

Protein0 g

Carbohydrates19 g

Fiber0 g

Sugars19 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium21 mg

Potassium26 mg

Calcium22 mg

Iron0.5 mg

Magnesium5.9 mg

Phosphorus1.4 mg

Zinc0 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 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.1 mcg

Choline0.3 mg

Caffeine0 mg

Water381 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 2225. The excerpt below is the record exactly as published.

Vinegar made with a Vinegar Plant.— Boil half a pound of coarse brown sugar and half a pound of treacle in two gallons of water

Cook this with the app: pantry check, scaling, and the assistant.