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Spiced Currants

Name: Spiced Currants
Yield: 8 servings
Ingredients: Three and one-half pounds currants; 2^^ pounds brown sugar; 3 tablespoons of cloves; 2 tablespoons cinnamon; 1 pint cider vinegar

From Kentucky receipt book, 1903

Serves 8

Presented as published in 1903. 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

688Calories

3 gProtein

173 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories688 kcal

Protein3.2 g

Carbohydrates173 g

Fiber1.9 g

Sugars138 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium54 mg

Potassium905 mg

Calcium267 mg

Iron4.6 mg

Magnesium71 mg

Phosphorus131 mg

Zinc0.7 mg

Copper0.3 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C359 mg

Vitamin A24 mcg

Vitamin E2.2 mg

Vitamin K4.1 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate2.2 mcg

Choline4.4 mg

Caffeine0 mg

Water221 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 192. The excerpt below is the record exactly as published.

Spiced Ourrants. Three and one-half pounds currants, 2^^ pounds brown sugar 3 tablespoons of cloves, 2 tablespoons cinnamon, 1 pint cider vine- ga

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