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Currant Water
From The national course in home economics, 1917
Serves 4
A nice, cool drink on a warm day.
Presented as published in 1917. 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
115Calories
0 gProtein
30 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories115 kcal
Protein0.1 g
Carbohydrates30 g
Fiber0.1 g
Sugars29 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium26 mg
Calcium8.9 mg
Iron0 mg
Magnesium4 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9.7 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
Folate5 mcg
Choline1.3 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 245. The excerpt below is the record exactly as published.
CURRANT WATER. Take one cupful of ripe crushed currants, mix with one-quarter of a pound of pulverized sugar and one-half pint of cold water. Pour the mix- ture through a fine sieve, add the juice of one lemon and one and one-half pints of cold water
Cook this with the app: pantry check, scaling, and the assistant.