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Sirop de Groaeilles
From Cassell's dictionary of cookery, 1892
Serves 3
A nice variation can be made by adding one part raspberries to two parts red currants. Useful for flavoring jellies or mixed with water for a refreshing beverage.
Presented as published in 1892. 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
4 gProtein
192 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories751 kcal
Protein4.2 g
Carbohydrates192 g
Fiber13 g
Sugars173 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4.5 mg
Potassium835 mg
Calcium101 mg
Iron3.1 mg
Magnesium40 mg
Phosphorus133 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C124 mg
Vitamin A6 mcg
Vitamin E0.3 mg
Vitamin K33 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline23 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 656. The excerpt below is the record exactly as published.
two or three pounds of red currants, and leave them in a jar until the next day. Pour off the juice, and boil it gently, ^vith one pound of pounded loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.