vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spiced Currant Marmalade
From The Cook County cook book, 1912
Serves 5
Nice served with meats.
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
855Calories
2 gProtein
218 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories855 kcal
Protein1.6 g
Carbohydrates218 g
Fiber0.3 g
Sugars201 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium5.3 mg
Potassium368 mg
Calcium72 mg
Iron1.9 mg
Magnesium28 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C203 mg
Vitamin A14 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 345. The excerpt below is the record exactly as published.
SPICED CURRANT MARMALADE.— Bring to a boil 5 cups sugar, 1 cup vinegar, 1 teaspoon cinnamon, add 5 cups currants
Cook this with the app: pantry check, scaling, and the assistant.