Spiced Currants
From Machias Cook Book, 1899
Presented as published in 1899. 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
8500Calories
35 gProtein
2153 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories8500 kcal
Protein35 g
Carbohydrates2153 g
Fiber4.8 g
Sugars1773 g
Total Fat11 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium871 mg
Potassium9909 mg
Calcium2864 mg
Iron49 mg
Magnesium754 mg
Phosphorus1453 mg
Zinc7 mg
Copper2.9 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C4105 mg
Vitamin A273 mcg
Vitamin E24 mg
Vitamin K19 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)9.2 mg
Folate23 mcg
Choline47 mg
Caffeine0 mg
Water2339 g
As published
This recipe was extracted from Machias Cook Book (1899) by [name missing], page 23. The excerpt below is the record exactly as published.
SPICED CURRANTS. 5 lbs. currants, 4 lbs. brown sugar, i pint vinegar, 2 tablespoon- fuls cloves, 2 tablespoonfuls cinnamon
Cook this with the app: pantry check, scaling, and the assistant.