Pickled Currants
From Cooks in clover, 1889
Mrs. F. M.
Presented as published in 1889. 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
8573Calories
32 gProtein
2176 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories8573 kcal
Protein32 g
Carbohydrates2176 g
Fiber2.6 g
Sugars1824 g
Total Fat16 g
Saturated Fat1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol0 mg
Sodium363 mg
Potassium7466 mg
Calcium1335 mg
Iron37 mg
Magnesium579 mg
Phosphorus1373 mg
Zinc6.5 mg
Copper2.1 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C4105 mg
Vitamin A273 mcg
Vitamin E23 mg
Vitamin K9.5 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)7.1 mg
Folate2.8 mcg
Choline3.1 mg
Caffeine0 mg
Water2314 g
As published
This recipe was extracted from Cooks in clover (1889), page 18. The excerpt below is the record exactly as published.
Pickled Currants. — To five pounds of currants put four pounds of sugar, one pint of vinegar, one j tablespoon of ground cloves, two tablespoons ofj ground cinnamon and one ground nutmeg
Cook this with the app: pantry check, scaling, and the assistant.