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Champagne, Currant
From Cassell's dictionary of cookery, 1892
Serves 15
Probable cost for currants is 4d. or 6d. per quart.
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
503Calories
1 gProtein
129 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories503 kcal
Protein1.3 g
Carbohydrates129 g
Fiber2.9 g
Sugars125 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium14 mg
Potassium182 mg
Calcium33 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A1.2 mcg
Vitamin E0.1 mg
Vitamin K6.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate34 mcg
Choline4.9 mg
Caffeine0 mg
Water428 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 332. The excerpt below is the record exactly as published.
Champagne, Currant.— Put four pounds of loaf sugar into a saucepan with six quarts of water ; skim it well, and boil it till it is a clear syrup ; pour it over a quart of white and a quart of red currants, which have been stripped from the stalks. Let it stand for one hom- and a half, then stir ia two table-spoonfuls of yeast. Let it remain for two days, stirring it fre- quentl)', pass it through a coarse bag into a small cask, and fine it with a quarter of an ounce of isinglass
Cook this with the app: pantry check, scaling, and the assistant.