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Spiced Currants
From The new practical housekeeping, 1890
Serves 8
Some add three pounds of raisins and one pint more vinegar.
Presented as published in 1890. 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
602Calories
3 gProtein
151 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein3.4 g
Carbohydrates151 g
Fiber1.3 g
Sugars113 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium13 mg
Potassium766 mg
Calcium154 mg
Iron4 mg
Magnesium63 mg
Phosphorus140 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C411 mg
Vitamin A28 mcg
Vitamin E2.4 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate1.3 mcg
Choline0.7 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 441. The excerpt below is the record exactly as published.
Spiced Currants. — Put an punce cinnamon, half ounce cloves and tablespoon each ground mace and allspice in a bag and boil with four pounds currants and two of sugar to a thick syrup. When nearly done add pint vinegar
Cook this with the app: pantry check, scaling, and the assistant.