Iced Currants
From The universal cookery book, 1887
The sugar will crystallize on the fruit.
Presented as published in 1887. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6.1 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 82. The excerpt below is the record exactly as published.
ICED CURRANTS. Iced Currants. . Beat the white of one egg (cost one cent) to a stiff froth, mix it with three dessertspoonfuls of cold water ; dip into it carefully some perfect bunches of ripe red and white currants, which can be bought in season for ten cents a pound ; drain each bunch a moment, and then dust it well with powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.