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Spiced Currants
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 11
Presented as published in 1901. 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
647Calories
4 gProtein
163 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein3.6 g
Carbohydrates163 g
Fiber1.2 g
Sugars124 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium117 mg
Potassium819 mg
Calcium163 mg
Iron4.2 mg
Magnesium64 mg
Phosphorus150 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C448 mg
Vitamin A30 mcg
Vitamin E2.6 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate0.4 mcg
Choline0.6 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 64. The excerpt below is the record exactly as published.
Spiced Currants. — Make a syrup of three pounds of sugar, one pint vinegar, two tablespoonfuls each of cinnamon and cloves, one-half teaspoonful salt ; add six pounds of currants
Cook this with the app: pantry check, scaling, and the assistant.