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Preserved Currants
From Good Things to Eat as Suggested by Rufus, 1911
Serves 20
Presented as published in 1911. 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
746Calories
2 gProtein
192 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories746 kcal
Protein2.2 g
Carbohydrates192 g
Fiber0 g
Sugars167 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium13 mg
Potassium525 mg
Calcium89 mg
Iron2.6 mg
Magnesium39 mg
Phosphorus94 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C306 mg
Vitamin A20 mcg
Vitamin E1.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 77. The excerpt below is the record exactly as published.
PRESERVED CURRANTS— Weigh seven pounds of cur- rants before picking over, then stem them and throw out all that are not perfect. Put seven pounds of sugar with three pints of currant juice
Cook this with the app: pantry check, scaling, and the assistant.