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Currant Syrup of Black
From Consult me, 1902
Serves 2
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
732Calories
2 gProtein
188 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories732 kcal
Protein1.7 g
Carbohydrates188 g
Fiber0 g
Sugars170 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium402 mg
Calcium76 mg
Iron2 mg
Magnesium32 mg
Phosphorus73 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C223 mg
Vitamin A15 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water337 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 183. The excerpt below is the record exactly as published.
RANTS, Syrups of Black. — Half a pint of strained juice of black currants ; fine sugar, 12 ozs. Dissolve the sugar in a pint of water
Cook this with the app: pantry check, scaling, and the assistant.