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Vinegar, Sugar
From Cassell's dictionary of cookery, 1892
Serves 10
Paste over the bung-hole a piece of brown paper, perforate this with a fork, and set the barrel in a dry warm 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
183Calories
0 gProtein
47 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein0.3 g
Carbohydrates47 g
Fiber0.1 g
Sugars45 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium23 mg
Potassium7.3 mg
Calcium15 mg
Iron0.1 mg
Magnesium3.8 mg
Phosphorus3.4 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)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2227. The excerpt below is the record exactly as published.
Vinegar, Sugar. — Take a sufficient quan- tity of water, and to every three quarts put a pound of raw sugar. Boil for half an hour, skimming if necessarj^. Set the hquor in an earthen vessel to cool; when not more than lukewarm throw in a slice of bread
Cook this with the app: pantry check, scaling, and the assistant.