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Currant Water
From Lowney's cook book, 1907
Serves 1
Cranberry, strawberry, raspberry, blackberry, and plum water may be prepared in the same way.
Presented as published in 1907. 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
242Calories
4 gProtein
55 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories242 kcal
Protein3.8 g
Carbohydrates55 g
Fiber2.9 g
Sugars13 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium545 mg
Potassium77 mg
Calcium153 mg
Iron16 mg
Magnesium16 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline8.7 mg
Caffeine0 mg
Water200 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 130. The excerpt below is the record exactly as published.
Currant Water 2 tablespoons currant jelly 1 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.