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Currant Water
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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
839Calories
5 gProtein
218 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories839 kcal
Protein5.4 g
Carbohydrates218 g
Fiber0 g
Sugars160 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium129 mg
Potassium1074 mg
Calcium186 mg
Iron4.5 mg
Magnesium99 mg
Phosphorus194 mg
Zinc2 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C457 mg
Vitamin A27 mcg
Vitamin E2.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water422 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 99. The excerpt below is the record exactly as published.
CURRANT WATER Kaspberries, 1 cup, Currants, 2 cups, Sugar syrup, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.