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Canned Currants
From Mary Jane's cook book, 1916
Serves 16
Presented as published in 1916. 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
599Calories
5 gProtein
152 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories599 kcal
Protein4.7 g
Carbohydrates152 g
Sugars100 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium7.7 mg
Potassium1084 mg
Calcium186 mg
Iron5.2 mg
Magnesium81 mg
Phosphorus198 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin C608 mg
Vitamin A40 mcg
Vitamin E3.4 mg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Water276 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 84. The excerpt below is the record exactly as published.
CANNED CURRANTS. Currants, 12 quarts. Sugar, 2 quarts
Cook this with the app: pantry check, scaling, and the assistant.