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Currant Water
From The white ribbon cook book, 1894
Serves 8
Other fruits may be used similarly.
Presented as published in 1894. 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
157Calories
1 gProtein
40 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories157 kcal
Protein1.1 g
Carbohydrates40 g
Fiber2.4 g
Sugars33 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.9 mg
Potassium201 mg
Calcium30 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K6.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.5 mcg
Choline4.3 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 131. The excerpt below is the record exactly as published.
Currant Water — One quart red currants, 3^ pint raspberries, 2 quarts water; syrup — 1 quart of water, about ^ lb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.