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Canned Currants
From The Institute cook book, 1913
Serves 11
Presented as published in 1913. 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
717Calories
3 gProtein
183 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories717 kcal
Protein3.4 g
Carbohydrates183 g
Sugars146 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium6.3 mg
Potassium790 mg
Calcium136 mg
Iron3.8 mg
Magnesium59 mg
Phosphorus144 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin C442 mg
Vitamin A29 mcg
Vitamin E2.4 mg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Water200 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 138. The excerpt below is the record exactly as published.
CANNED CURRANTS 6 quarts currants 2 quarts sugar
Cook this with the app: pantry check, scaling, and the assistant.