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Currant Water
From The century cook book, 1894
Serves 4
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
469Calories
1 gProtein
120 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories469 kcal
Protein0.6 g
Carbohydrates120 g
Fiber0 g
Sugars115 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium94 mg
Calcium20 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water374 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 102. The excerpt below is the record exactly as published.
Currant Water. One lb. of fine red currants, ^ lb. of raspberries, i lb. of crushed loaf sugar water. Pick the fruit, add half a pint of water, and crush with a wooden spoon, then put the pulp into a preserving pan with half the sugar. Stir till it is beginning to simmer, then filter through a hair sieve. Make the rest of the sugar into a syrup with 3 gills of water, pour it to the fruit syrup, add a pint and a half of water
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