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Raspberries and Currants
From The Institute cook book, 1913
Serves 13
Presented as published in 1913. 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
528Calories
4 gProtein
130 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories528 kcal
Protein4.2 g
Carbohydrates130 g
Sugars86 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.8 mg
Potassium707 mg
Calcium86 mg
Iron2.4 mg
Magnesium79 mg
Phosphorus126 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin C173 mg
Vitamin A6.2 mcg
Vitamin E0.5 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Water338 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 138. The excerpt below is the record exactly as published.
RASPBERRIES AND CURRANTS 5 quarts raspberries 3 pints currants 5 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.