Marmulate of Red Currants
From The closet of Sir Kenelm Digby Knight opened, 1910
You do not need to stone the whole currants unless desired.
Presented as published in 1910. 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
276Calories
7 gProtein
68 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories276 kcal
Protein6.9 g
Carbohydrates68 g
Fiber21 g
Sugars36 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium4.9 mg
Potassium1353 mg
Calcium162 mg
Iron4.9 mg
Magnesium64 mg
Phosphorus217 mg
Zinc1.1 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C202 mg
Vitamin A9.8 mcg
Vitamin E0.5 mg
Vitamin K54 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate39 mcg
Choline37 mg
Caffeine0 mg
Water413 g
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 148. The excerpt below is the record exactly as published.
MARMULATE OF RED CURRANTS Take some juyce of red Currants, and put into it a convenient proportion of some entire Currants cleansedfromthestalksandbuttonsattheotherend. Let these boil a little together. Have also ready some fine Sugar boiled to a candy height
Cook this with the app: pantry check, scaling, and the assistant.