Currant and Raisin Sauce
From The spirit of cookery, 1895
Presented as published in 1895. 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
1171Calories
8 gProtein
308 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1171 kcal
Protein8.1 g
Carbohydrates308 g
Fiber11 g
Sugars226 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium112 mg
Potassium1877 mg
Calcium193 mg
Iron5.5 mg
Magnesium107 mg
Phosphorus264 mg
Zinc1 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C209 mg
Vitamin A13 mcg
Vitamin E1.3 mg
Vitamin K7.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate13 mcg
Choline42 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 166. The excerpt below is the record exactly as published.
Currant and Baisin Sauce is a coulis to which plumped currants and raisins (Smyrna sultanas) and currant jelly
Cook this with the app: pantry check, scaling, and the assistant.