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Currant, Solid
From Harper's cook book encyclopædia, 1902
Serves 6
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
376Calories
4 gProtein
29 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories376 kcal
Protein3.7 g
Carbohydrates29 g
Fiber0.4 g
Sugars19 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium33 mg
Potassium97 mg
Calcium52 mg
Iron0.1 mg
Magnesium7.6 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.5 mcg
Choline4.8 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 188. The excerpt below is the record exactly as published.
Currant, Solid. — Dissolve Yz lb. of red-currant jelly in a pint of cream, and add a little sugar if necessary. Stir in % oz. of gelatine which has been dissolved in a quarter of a pint of water
Cook this with the app: pantry check, scaling, and the assistant.