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Currant Conserve
From The Cook County cook book, 1912
Serves 17
Recipe by Mrs. C. E. Rennaker, Chicago Ridge, 111.
Presented as published in 1912. 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
777Calories
4 gProtein
201 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories777 kcal
Protein4 g
Carbohydrates201 g
Fiber3.4 g
Sugars172 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium906 mg
Calcium125 mg
Iron3.1 mg
Magnesium56 mg
Phosphorus137 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C265 mg
Vitamin A21 mcg
Vitamin E1.5 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate15 mcg
Choline9.5 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 342. The excerpt below is the record exactly as published.
CURRANT CONSERVE.— 5 lbs. currants, 5 lbs. sugar, 2 lbs. raisins. 4 oranges
Cook this with the app: pantry check, scaling, and the assistant.