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Currant Paste
From The household cook book, 1902
Serves 3
Finish like other paste.
Presented as published in 1902. 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
958Calories
2 gProtein
247 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories958 kcal
Protein2.1 g
Carbohydrates247 g
Fiber6.5 g
Sugars237 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.8 mg
Potassium420 mg
Calcium52 mg
Iron1.6 mg
Magnesium20 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A3 mcg
Vitamin E0.2 mg
Vitamin K17 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline11 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 371. The excerpt below is the record exactly as published.
CURRANT PASTE — Take red or white currants, pick them over carefully, rub through a sieve, and put the mashed fruit in a pan on the fire, stirring it until it forms a paste; allow 1^ lbs. sugar for 1 lb. pulp
Cook this with the app: pantry check, scaling, and the assistant.