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Dried Currants
From The household cook book, 1902
Serves 2
They serve well in pudding or pies instead of raisins.
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
530Calories
3 gProtein
135 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories530 kcal
Protein3.2 g
Carbohydrates135 g
Sugars100 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium5.5 mg
Potassium732 mg
Calcium126 mg
Iron3.5 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 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 352. The excerpt below is the record exactly as published.
DRIED CURRANTS — Put alternate layers of currants and sugar in a jar, using 1 cup of sugar to each pound of currants
Cook this with the app: pantry check, scaling, and the assistant.