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Currant Conserve
From Superior cook book, 1905
Serves 20
Mrs. Rudolph Olson.
Presented as published in 1905. 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
878Calories
6 gProtein
228 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories878 kcal
Protein5.9 g
Carbohydrates228 g
Fiber7.4 g
Sugars192 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium1320 mg
Calcium175 mg
Iron4.1 mg
Magnesium76 mg
Phosphorus187 mg
Zinc0.8 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C237 mg
Vitamin A20 mcg
Vitamin E1.4 mg
Vitamin K5.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate22 mcg
Choline17 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 113. The excerpt below is the record exactly as published.
Currant Conserve. Five pouiuls fresh currants, o pounds seedless raisins. 5 pounds sugar, C, oranges (cut in small |)ieces), 4 teaspoons whole cloves, 4 tablespoons stick cinna- n
Cook this with the app: pantry check, scaling, and the assistant.