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White Raisin Vinegar
From The farm cook & rule book, 1923
Serves 20
Ensure to keep the jug in a warm area for fermentation.
Presented as published in 1923. 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
271Calories
3 gProtein
72 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories271 kcal
Protein3 g
Carbohydrates72 g
Fiber4.1 g
Sugars59 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium31 mg
Potassium675 mg
Calcium94 mg
Iron1.6 mg
Magnesium40 mg
Phosphorus89 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate4.5 mcg
Choline10 mg
Caffeine0 mg
Water393 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 94. The excerpt below is the record exactly as published.
White Raisin Vinegar Cut 4 pounds of raisins in small pieces and add 2 gallons of strained rain water
Cook this with the app: pantry check, scaling, and the assistant.