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Black Currants
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
677Calories
2 gProtein
174 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories677 kcal
Protein2.1 g
Carbohydrates174 g
Sugars151 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4.5 mg
Potassium490 mg
Calcium85 mg
Iron2.4 mg
Magnesium37 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin C274 mg
Vitamin A18 mcg
Vitamin E1.5 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Water124 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 171. The excerpt below is the record exactly as published.
Black Currants Clean and cover with water; boil for fifteen minutes, then add sugar which has been previously heated, taking pound of sugar to pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.