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Currant Syrup
From The household cook book, 1902
Serves 8
Raspberry Syrup can be made the same way.
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
437Calories
0 gProtein
113 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories437 kcal
Protein0 g
Carbohydrates113 g
Sugars113 g
Total Fat0.4 g
Sodium1.1 mg
Potassium2.3 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 425. The excerpt below is the record exactly as published.
CURRANT SYRUP — Mash the currants, cover them over, and let them stand 3 or 4 days to ferment; then strain through a jelly bag, and allow 2 lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.