Canned Currants
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
White currants are beautiful preserved in this way.
Presented as published in 1902. 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
2032Calories
6 gProtein
522 gCarbs
3 gFat
Full nutrition (27 nutrients)
Calories2032 kcal
Protein6.4 g
Carbohydrates522 g
Sugars453 g
Total Fat3.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium14 mg
Potassium1470 mg
Calcium254 mg
Iron7.2 mg
Magnesium110 mg
Phosphorus268 mg
Zinc1.3 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin C821 mg
Vitamin A54 mcg
Vitamin E4.5 mg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Water372 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 94. The excerpt below is the record exactly as published.
CANNED CURRANTS. Look them over carefully, stem and weigh them, allowing a pound of sugar to every one of fruit
Cook this with the app: pantry check, scaling, and the assistant.