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Black Currants
From The Rural cook book, 1907
Serves 4
Presented as published in 1907. 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
761Calories
2 gProtein
195 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories761 kcal
Protein2.4 g
Carbohydrates195 g
Fiber2.6 g
Sugars174 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4.6 mg
Potassium538 mg
Calcium84 mg
Iron2.4 mg
Magnesium36 mg
Phosphorus94 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C230 mg
Vitamin A15 mcg
Vitamin E1.2 mg
Vitamin K6.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate4.9 mcg
Choline4.7 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 94. The excerpt below is the record exactly as published.
Black Currants.— Gather the currants on a dry day; to every pound allow half a pint red currant juice and a pound and a half of finely pounded loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.