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Raspberry and Currant Bar-le-Duc
From The Rural cook book, 1907
Serves 5
Presented as published in 1907. 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
527Calories
5 gProtein
129 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories527 kcal
Protein4.9 g
Carbohydrates129 g
Sugars78 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.5 mg
Potassium860 mg
Calcium110 mg
Iron3.1 mg
Magnesium92 mg
Phosphorus153 mg
Zinc1.1 mg
Copper0.3 mg
Manganese2 mg
Vitamin C248 mg
Vitamin A11 mcg
Vitamin E0.9 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Water385 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 103. The excerpt below is the record exactly as published.
Raspberry and Currant Bar-le-Duc. — To four pounds of raspberries add one pound of currants; bruise the currants and strain the juice; add to it three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.