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Currant Water
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
290Calories
0 gProtein
76 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories290 kcal
Protein0.2 g
Carbohydrates76 g
Fiber1 g
Sugars57 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium45 mg
Potassium66 mg
Calcium14 mg
Iron0.3 mg
Magnesium8.7 mg
Phosphorus6.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3 mcg
Choline11 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 150. The excerpt below is the record exactly as published.
Currant Water. i/o glass currant jelly, or 1 cup cold water. 3 tablespoons currant Sugar, juice. 1 teaspoon lemon juice. Mix juice and water, and sweeten to taste. (Care must be used not to have it too sweet.) If jelly is used, mash the jelly and dissolve in the water, and, if not sweet enough, more sugar can be added. Tamarind Water. 2 tablespoons preserved 1 cup boiling water, tamarinds. Sugar to taste
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