Currant Syrup
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
1887Calories
3 gProtein
486 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1887 kcal
Protein3.1 g
Carbohydrates486 g
Fiber0 g
Sugars453 g
Total Fat2.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium23 mg
Potassium735 mg
Calcium142 mg
Iron3.7 mg
Magnesium60 mg
Phosphorus132 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C405 mg
Vitamin A27 mcg
Vitamin E2.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water656 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 61. The excerpt below is the record exactly as published.
the currants from the stalks and bruise the fruit a little. Put just enough water in the pan to prevent burning, and let it simmer till all the juice is drawn out. Strain through a sieve or a jelly bag, if wanted very char^ and to each pint of juice add one pound of sugar. Boil quickly till it is nearly a jelly. RUSH the raspberries a little, and put on a clear fire to gently draw out the juice. Let it simmer for about half to three-quarters of an hour, then strain through a hair sieve, and to each pint of juice allow three-quarters of a pound of crushed sugar and CURRANT SYRUP
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