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Currant and Raspberry Preserve
From Lowney's cook book, 1907
Serves 14
Presented as published in 1907. 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
655Calories
3 gProtein
166 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories655 kcal
Protein3.1 g
Carbohydrates166 g
Sugars133 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.9 mg
Potassium622 mg
Calcium94 mg
Iron2.6 mg
Magnesium56 mg
Phosphorus112 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin C264 mg
Vitamin A16 mcg
Vitamin E1.3 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Water217 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 123. The excerpt below is the record exactly as published.
Currant and Raspberry Preserve 4 pounds currants 4 pounds sugar 4 pounds raspberries
Cook this with the app: pantry check, scaling, and the assistant.