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Vinegar (Old-fashioned Method)
From Recipes for the million, 1891
Serves 16
This method uses a vinegar plant for fermentation.
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
96Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories96 kcal
Protein0.5 g
Carbohydrates25 g
Fiber0.3 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium20 mg
Calcium26 mg
Iron0.5 mg
Magnesium6.8 mg
Phosphorus8.6 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)0.1 mg
Niacin (B3)0.5 mg
Folate27 mcg
Choline0.4 mg
Caffeine0 mg
Water240 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.
two spoonfuls of yeast for twenty-four hours, and set it before the fire or in the heat of the sun. When ready, pour it into stone bottles and cork securely. The following old-fashioned way may also be reverted to : — Add half a pound of moist sugar to half a pound of treacle, two spoonfuls of yeast, and one gallon of milk-warm water
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