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Currants
From The household cook book, 1902
Serves 12
Presented as published in 1902. 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
568Calories
4 gProtein
141 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories568 kcal
Protein3.7 g
Carbohydrates141 g
Fiber0 g
Sugars100 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium7.9 mg
Potassium856 mg
Calcium151 mg
Iron4.1 mg
Magnesium65 mg
Phosphorus159 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C479 mg
Vitamin A32 mcg
Vitamin E2.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 403. The excerpt below is the record exactly as published.
CURRANTS.— Put 6 heaping cups of sug- ar into 1 quart vinegar; add 7 lbs. currants
Cook this with the app: pantry check, scaling, and the assistant.