Currant Drink
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Other jellies or jams may be used.
Presented as published in 1909. 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
103Calories
2 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories103 kcal
Protein1.7 g
Carbohydrates26 g
Fiber3.9 g
Sugars19 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium27 mg
Potassium317 mg
Calcium87 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C114 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate48 mcg
Choline1.3 mg
Caffeine0 mg
Water407 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 16. The excerpt below is the record exactly as published.
CURRANT DRINK. Dissolve one teaspoonful of currant jelly in a glass of cold water, properly filtered. Add chipped ice, the slice of an orange and half of a slice of pineapple
Cook this with the app: pantry check, scaling, and the assistant.