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Canned Raspberries with Currant Juice
From Buckeye cookery, 1892
Serves 20
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
1201Calories
2 gProtein
306 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1201 kcal
Protein2.3 g
Carbohydrates306 g
Fiber0 g
Sugars283 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.1 mg
Potassium366 mg
Calcium40 mg
Iron1.2 mg
Magnesium44 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 68. The excerpt below is the record exactly as published.
ay. ee RASPBERRIES WITH CURRANT JUICE. Ten pounds of red or black raspberries, twelve pounds of granu- lated sugar, one quart currant juice
Cook this with the app: pantry check, scaling, and the assistant.