Raspberry and Currant Preserves

Name: Raspberry and Currant Preserves
Ingredients: 2 pounds raspberries; 1 pint currant juice; .*? pounds sugar

From Purity flour cookbook, 1917

Presented as published in 1917. 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

751Calories

9 gProtein

178 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories751 kcal

Protein9.2 g

Carbohydrates178 g

Fiber0 g

Sugars81 g

Total Fat1.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium54 mg

Potassium1484 mg

Calcium149 mg

Iron4.8 mg

Magnesium174 mg

Phosphorus249 mg

Zinc2 mg

Copper0.5 mg

Manganese4.5 mg

Vitamin D0 mcg

Vitamin C330 mg

Vitamin A4.9 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water1208 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 83. The excerpt below is the record exactly as published.

RASPBERRY AND CURRANT PRESERVES 2 pounds raspberries. .*? pounds sugar. Cook 20 minutes and in no larger quantity at a time. 1 pint currant juice

Cook this with the app: pantry check, scaling, and the assistant.