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Currants to Preserve for Tarts
From Consult me, 1902
Serves 3
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
725Calories
3 gProtein
186 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories725 kcal
Protein3.2 g
Carbohydrates186 g
Sugars151 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium6 mg
Potassium733 mg
Calcium126 mg
Iron3.6 mg
Magnesium55 mg
Phosphorus134 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin C411 mg
Vitamin A27 mcg
Vitamin E2.3 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Water186 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 183. The excerpt below is the record exactly as published.
URRANTS, to Preserve for Tarts. — Let the currants be ripe. CUR cus *5* dry, and well picked. To every i % lb. of currants, put i lb. of sugar into a preserving-pan with as much juice of currants as will dissolve it
Cook this with the app: pantry check, scaling, and the assistant.