vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vinegar (Raspberry)
From Recipes for the million, 1891
Serves 6
This recipe creates a sweet raspberry 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
180Calories
3 gProtein
39 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories180 kcal
Protein3.1 g
Carbohydrates39 g
Fiber0 g
Sugars8.1 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium473 mg
Calcium52 mg
Iron1.4 mg
Magnesium58 mg
Phosphorus85 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C70 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 mcg
Choline0 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 220. The excerpt below is the record exactly as published.
VINEGAR (RASPBERRY). — Pour half a pint of vinegar over four pounds of raspberries
Cook this with the app: pantry check, scaling, and the assistant.