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Currants, Spiced
From Harper's cook book encyclopædia, 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
715Calories
3 gProtein
182 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein2.8 g
Carbohydrates182 g
Fiber1.1 g
Sugars151 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium9.2 mg
Potassium629 mg
Calcium129 mg
Iron3.2 mg
Magnesium50 mg
Phosphorus115 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C342 mg
Vitamin A23 mcg
Vitamin E2 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate0.4 mcg
Choline0.6 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 326. The excerpt below is the record exactly as published.
Currants, Spiced. — Five pounds of stemmed currants, 4 lbs. of sugar, one pint of vinegar, two table-spoonfuls of cloves, two table-spoonfuls of cinna- mo
Cook this with the app: pantry check, scaling, and the assistant.