Currant Juice
From Physical culture cook book, 1901
Presented as published in 1901. 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
282Calories
6 gProtein
69 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories282 kcal
Protein6.3 g
Carbohydrates69 g
Fiber0 g
Sugars0 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium37 mg
Potassium1452 mg
Calcium275 mg
Iron6.9 mg
Magnesium117 mg
Phosphorus264 mg
Zinc1.2 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C811 mg
Vitamin A54 mcg
Vitamin E4.5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1313 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 72. The excerpt below is the record exactly as published.
Currant Juice. — Strip one quart currants from the stems and put in porcelain kettle with one quart water
Cook this with the app: pantry check, scaling, and the assistant.