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Vinegar Stew
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
11Calories
0 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol5.2 mg
Sodium3.2 mg
Potassium2.2 mg
Calcium5.7 mg
Iron0 mg
Magnesium1.2 mg
Phosphorus2.8 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 mcg
Choline0 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 189. The excerpt below is the record exactly as published.
Vinegar Stew. One-half coffee cup of vinegar, % coffee cup of water, 1 heaping teaspoon butter, sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.