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Current and Raspberry Syrup
From San Rafael cook book, 1906, 1906
Serves 6
2 tablespoons in a glass of water makes a refreshing drink.
Presented as published in 1906. 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
669Calories
2 gProtein
170 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories669 kcal
Protein1.5 g
Carbohydrates170 g
Fiber0 g
Sugars155 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.9 mg
Potassium240 mg
Calcium29 mg
Iron0.8 mg
Magnesium30 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 95. The excerpt below is the record exactly as published.
CURRENT AND RASPBERRY SYRUP — Mrs. J. M. Dollar. Tajie S ipomids rf very ripe red currants pick off all the stems, and" put them in a wide cartfien ran; then squeeze them until the juice is. all crushed out; leave them in the pan with the juice for 24 hours. Put 2 pounds of raspberries in a saucepan with 2 teasu^s of water, and boit them, for a few minutes until they are all crushed; then squeeze alt through a jelly bag or hair sieve, pressing well to get all the juice out; weigh the juice, and for every pound put 2 pounds of loaf sugar brok- en into pieces Put flie sugar into a pre^-erving kettle v/ith 1 pint of wa
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