Currant Salad
From Puddings and pastry à la mode, 1889
Presented as published in 1889. 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
1941Calories
16 gProtein
85 gCarbs
168 gFat
Full nutrition (34 nutrients)
Calories1941 kcal
Protein16 g
Carbohydrates85 g
Fiber19 g
Sugars38 g
Total Fat168 g
Saturated Fat96 g
Monounsaturated Fat35 g
Polyunsaturated Fat0.4 g
Cholesterol482 mg
Sodium101 mg
Potassium1686 mg
Calcium435 mg
Iron4.5 mg
Magnesium86 mg
Phosphorus465 mg
Zinc2.1 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C184 mg
Vitamin A9 mcg
Vitamin E0.4 mg
Vitamin K61 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate36 mcg
Choline34 mg
Caffeine0 mg
Alcohol4.6 g
Water658 g
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.
Currant Salad. Pick over a pint of red currants and place them in the centre of a compote dish ; then pick over 22 PUDDINGS AND PAS TP V a pint of white currants and arrange them in a border round the red ones ; outside of these arrange another border of black currants. Take a pint of good cream, sweeten, and add gradually a table- spoonful of brandy and one of curagoa
Cook this with the app: pantry check, scaling, and the assistant.