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Currant Conserve
From The Rural 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
721Calories
4 gProtein
186 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories721 kcal
Protein3.6 g
Carbohydrates186 g
Fiber3.4 g
Sugars134 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium14 mg
Potassium885 mg
Calcium120 mg
Iron3.5 mg
Magnesium54 mg
Phosphorus127 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C322 mg
Vitamin A25 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate16 mcg
Choline4.3 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 96. The excerpt below is the record exactly as published.
Currant Conserve. — Five pounds currants; four pounds sugar; one pound seeded raisins; four oranges
Cook this with the app: pantry check, scaling, and the assistant.