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Raspberry and Currant Preserve
From Boston Cooking-School cook book, 1896
Serves 20
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 310. The excerpt below is the record exactly as published.
RASPBERRY AND CURRANT PRESERVE 6 pounds currants 6 pounds sugar 8 quarts raspberries
Cook this with the app: pantry check, scaling, and the assistant.