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Raspberry and Currant Preserve
From Soyer's standard cookery, 1912
Serves 20
Fill jars to overflowing with syrup.
Presented as published in 1912. 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
816Calories
6 gProtein
203 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories816 kcal
Protein5.5 g
Carbohydrates203 g
Sugars145 g
Total Fat1.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.1 mg
Potassium1002 mg
Calcium135 mg
Iron3.8 mg
Magnesium102 mg
Phosphorus179 mg
Zinc1.2 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin C329 mg
Vitamin A16 mcg
Vitamin E1.4 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Water419 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 210. The excerpt below is the record exactly as published.
Raspberry and Currant Preserve. Six pounds currants, six pounds sugar, eight quarts rasp- berrie
Cook this with the app: pantry check, scaling, and the assistant.