Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rye | 1 slice (32g) | 83 |
| Honey | 1 tbsp (21g) | 64 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Whiskey | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- six quarts of rye meal
- five gallons of water
- two gallons of whiskey
- two pounds of powdered charcoal
- half pint to each pine-apple
- a gallon of whiskey
- a pint of whiskey
- a pound of honey to a gallon of cider
- a gallon of cider
- a quart of strong yeast
- a quart of boiling hot vinegar poured into
Directions
Take six quarts of rye meal; stir and mix it well into a barrel of strong hard cider of the best kind; and then add a gallon of whiskey. Cover the cask, (leaving the bung loosely in it,) set it in the part of your yard that is most exposed to the sun and air; and in the course of four weeks (if the weather is warm and dry) you will have good vinegar fit for use. When you draw off a gallon or more, replenish the cask with the same quantity of cider, and add about a pint of whiskey. You may thus have vinegar constantly at hand for common purposes.
The cask should have iron hoops.
A very strong vinegar may be made by mixing cider and strained honey, (allowing a pound of honey to a gallon of cider,) and letting it stand five or six months. This vinegar is so powerful that for common purposes it should be diluted with a little water.
Vinegar may be made in the same manner of sour wine.
WHITE VINEGAR.--Put into a cask a mixture composed of five gallons of water, two gallons of whiskey, and a quart of strong yeast, stirring in two pounds of powdered charcoal. Place it where it will ferment properly, leaving the bung loose till the fermentation is over, but covering the hole slightly to keep out the dust and insects. At the end of four months draw it off, and you will have a fine vinegar, as clear and colourless as water.
SUGAR VINEGAR.--To every gallon of water allow a pound of the best white sugar, and a jill or more of strong yeast. Mix the sugar and water together, and boil and skim it till the scum ceases to rise. Then pour it into a tub; and when it cools to lukewarm heat, put into it the yeast spread on pieces of toast. Let it work two days; then put it into an iron-hooped cask, and set it in a sunny place for five months, leaving the bung loose, but keeping the bung-hole covered. In five months it will be good clear vinegar, and you may bottle it for use.
A cask that has not contained vinegar before, should have a quart of boiling hot vinegar poured into it, shaken about frequently till cold, and allowed to stand some hours.
COMMON CIDER VINEGAR.--Set a barrel of hard sour cider in the sun for a few weeks, or three months, and it will become good vinegar.
PINE-APPLE-ADE.--Pare and slice some very ripe pine-apples; then cut the slices into small pieces. Put them with all their juice into a large pitcher, and sprinkle among them plenty of powdered white sugar. Pour on boiling water, allowing a small half pint to each pine-apple. Cover the pitcher, and let it stand till quite cool, occasionally pressing down the pine-apple with a spoon. Then set the pitcher, for a while, in ice. Lastly, strain the infusion into another vessel, and transfer it to tumblers, putting into each glass some more sugar and a bit of ice. This beverage will be found delicious.
PREPARATIONS FOR THE SICK