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Currant Liquor
From Cassell's dictionary of cookery, 1892
Serves 4
As much spirit should cover the fruit, and half a pound of sugar for every pound of fruit.
Presented as published in 1892. 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
640Calories
2 gProtein
142 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories640 kcal
Protein2.4 g
Carbohydrates142 g
Fiber0 g
Sugars114 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium12 mg
Potassium661 mg
Calcium105 mg
Iron3.1 mg
Magnesium54 mg
Phosphorus123 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C304 mg
Vitamin A20 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate1.2 mcg
Choline5.9 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 444. The excerpt below is the record exactly as published.
Three pints of currants will probably yield one pint of juice. Probable cost of cur- rants, 6d. per quart. Currant Liquor. — Put black currants 'O'ith an equal quantity of leaves into a jar, and cover them with rectified spirits of wine. Let them soak for seven or eight weeks, then strain the liquid through a linen bag, and mix with it a syrup made by boiling one pound of sugar CUR ( 1'3) CUR -with half a pint of water
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