Cassis
From The "Queen" cookery books: Pickles and Preserves, 1902
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
1031Calories
22 gProtein
250 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories1031 kcal
Protein22 g
Carbohydrates250 g
Fiber3.5 g
Sugars10 g
Total Fat7.3 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium137 mg
Potassium4853 mg
Calcium849 mg
Iron23 mg
Magnesium398 mg
Phosphorus878 mg
Zinc4.4 mg
Copper1.3 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C2515 mg
Vitamin A164 mcg
Vitamin E14 mg
Vitamin K14 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.3 mg
Folate2.9 mcg
Choline4 mg
Caffeine0 mg
Water1311 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 30. The excerpt below is the record exactly as published.
Cassis. — Pick over and crush 31b. of fine ripe black currants and put them in a jar with four and a half quarts of good gin, fib. of raspberries, two- cloves, a bit of cinnamon, and sugar or crushed sugar candy to taste
Cook this with the app: pantry check, scaling, and the assistant.