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Canned Currants
From Buckeye cookery, 1892
Serves 3
White currants are beautiful preserved in this way.
Presented as published in 1892. 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 Buckeye cookery (1892), page 67. The excerpt below is the record exactly as published.
CANNED CURRANTS. Look them over carefully, stem and weigh them, allowing a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.