Kissel of Currants

Name: Kissel of Currants
Ingredients: three pounds (six tumblerfuls) of fresh currants; six teaspoonfuls (one tumblerful) of potato flour; as much water as currant juice

From National viands à la mode, 1895

Presented as published in 1895. 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

913Calories

20 gProtein

223 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories913 kcal

Protein20 g

Carbohydrates223 g

Fiber0.9 g

Sugars0.6 g

Total Fat5.6 g

Saturated Fat0.5 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat2.5 g

Cholesterol0 mg

Sodium36 mg

Potassium4538 mg

Calcium759 mg

Iron21 mg

Magnesium337 mg

Phosphorus829 mg

Zinc3.8 mg

Copper1.2 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C2464 mg

Vitamin A163 mcg

Vitamin E14 mg

Vitamin K0 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.6 mg

Folate3.9 mcg

Choline6.2 mg

Caffeine0 mg

Water1117 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 27. The excerpt below is the record exactly as published.

Kissel of Currants Take three pounds (six tumblerfuls) of fresh currants crushed and pressed through a sieve, as much water as currant juice, six teaspoonfuls (one tumblerful) of potato flour

Cook this with the app: pantry check, scaling, and the assistant.