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Currant Water

Name: Currant Water
Yield: 10 servings
Ingredients: One quart of red currants; 4 pt. of raspberries; 2 qts. of water; r qt. of water; about 3¢ Ib. of sugar

From The Ideal cook book, 1899

Serves 10

Presented as published in 1899. 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

637Calories

1 gProtein

165 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories637 kcal

Protein0.6 g

Carbohydrates165 g

Fiber1.9 g

Sugars162 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2.2 mg

Potassium129 mg

Calcium17 mg

Iron0.5 mg

Magnesium6.7 mg

Phosphorus20 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A0.9 mcg

Vitamin E0 mg

Vitamin K4.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate3.6 mcg

Choline3.4 mg

Caffeine0 mg

Water44 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 150. The excerpt below is the record exactly as published.

Currant Water.—Ingredients—One quart of red currants, 4 pt. of raspberries, 2 qts. of water, syrup—r qt. of water, about 3¢ Ib. of sugar

Cook this with the app: pantry check, scaling, and the assistant.