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Dried Currants
From Buckeye cookery, 1892
Serves 8
Pack in jars and cover closely.
Presented as published in 1892. 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
211Calories
0 gProtein
54 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories211 kcal
Protein0.4 g
Carbohydrates54 g
Sugars50 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.1 mg
Potassium91 mg
Calcium16 mg
Iron0.5 mg
Magnesium6.9 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C51 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Water23 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 142. The excerpt below is the record exactly as published.
One pint sugar to a pint of stemmed ripe currants;
Cook this with the app: pantry check, scaling, and the assistant.