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Currants with Bananas
From Superior cook book, 1905
Serves 1
Presented as published in 1905. 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
897Calories
2 gProtein
232 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories897 kcal
Protein1.7 g
Carbohydrates232 g
Fiber3.1 g
Sugars215 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.7 mg
Potassium514 mg
Calcium22 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A6.6 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate24 mcg
Choline12 mg
Caffeine0 mg
Water110 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 82. The excerpt below is the record exactly as published.
Currants with Bananas. Sprinkle a cup of tine gi'anulated sugar ovei' I box of currants, first picking them over carefully aiul washing if they have \kvu exposed in th.e markets. Let them stand an hour, then mash until every currant is broken, and when the sugar is dissolved set them away in the ice cliest until serving tinu' or until very cold. Thev may be made almost like a jelly l>y using eijual amounts of sugar and fruit. Slice nice red bananas
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