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Currant Preserves
From Dora's cook book, 1888
Serves 20
Presented as published in 1888. 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
797Calories
4 gProtein
204 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories797 kcal
Protein4.1 g
Carbohydrates204 g
Sugars158 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium7.5 mg
Potassium953 mg
Calcium164 mg
Iron4.6 mg
Magnesium71 mg
Phosphorus174 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin C534 mg
Vitamin A35 mcg
Vitamin E2.9 mg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Water242 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 74. The excerpt below is the record exactly as published.
CURRANT PRESERVES. To ten pounds of currants, seven pounds of sugar ; take the stems from seven pounds of currants, and press the juice from the other three pounds
Cook this with the app: pantry check, scaling, and the assistant.