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Currant Conserve
From Mary Jane's cook book, 1916
Serves 20
Presented as published in 1916. 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
1251Calories
6 gProtein
323 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1251 kcal
Protein5.6 g
Carbohydrates323 g
Fiber6.4 g
Sugars233 g
Total Fat2.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium26 mg
Potassium1426 mg
Calcium175 mg
Iron5.4 mg
Magnesium83 mg
Phosphorus195 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C452 mg
Vitamin A35 mcg
Vitamin E2.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate24 mcg
Choline6 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 88. The excerpt below is the record exactly as published.
CURRANT CONSERVE. Currants, 10 pounds. Seeded raisins, 3 pounds. Sugar, 10 pounds. Oranges, 8.
Cook this with the app: pantry check, scaling, and the assistant.