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Fine Currant Syrup
From Modern cookery, in all its branches, 1884
Serves 8
Retains flavor of fresh fruit; can be mixed with water for a beverage.
Presented as published in 1884. 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
13Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein0 g
Carbohydrates3.4 g
Fiber0.1 g
Sugars3.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium5.2 mg
Calcium0.7 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water1.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 501. The excerpt below is the record exactly as published.
FINE CURRANT SYRUP, OR SIROP DE GROSEILLES. Express the juice from some fine ripe red currants, which have been gathered in dry weather, and stripped from the stalks ; strain, and put it into a new, or a perfectly clean and dry earthen pitcher, and let it stand in a cellar or in some cool place for twenty-four hours, or longer, should it not then appear perfectly curdled. Pour it gently into a fine hair-sieve, and let the clear juice drain through without pressure ; pass it through a jelly-bag, or a ciosely-woven cloth, weigh it, and add as much good sugar broken small as there is of the juice
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