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Currant Water
From The new practical housekeeping, 1890
Serves 6
Use syrup made with sugar and water.
Presented as published in 1890. 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
215Calories
1 gProtein
54 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories215 kcal
Protein1.4 g
Carbohydrates54 g
Fiber0 g
Sugars39 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.6 mg
Potassium305 mg
Calcium53 mg
Iron1.4 mg
Magnesium27 mg
Phosphorus55 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C146 mg
Vitamin A9.1 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 163. The excerpt below is the record exactly as published.
Currant Water. — Pick over one pound cu rants and half pound raspberries and add on half pint water, bruising or crushing all tcgeth with a wooden spoon. Put the pulp into a pr serving kettle with one- half pound crushed lo. sugar. Stir over the fire tilt just about to sin mer, put through a puree siovo and add three rotHSKn. gills syrup (made with sugar and water as in Orangeade) and one and one-halfpints water.
Cook this with the app: pantry check, scaling, and the assistant.