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Black Currant Drink
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
101Calories
1 gProtein
26 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories101 kcal
Protein0.6 g
Carbohydrates26 g
Fiber0.7 g
Sugars15 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium37 mg
Potassium126 mg
Calcium19 mg
Iron1 mg
Magnesium7.8 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate26 mcg
Choline8 mg
Caffeine0 mg
Water110 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 869. The excerpt below is the record exactly as published.
Black Currant Drink 1 dessert-sp. black- currant jam. £ pt. boiling water. A squeeze juice. A little sugar.
Cook this with the app: pantry check, scaling, and the assistant.