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Spiced Currants
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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
125Calories
1 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories125 kcal
Protein1.1 g
Carbohydrates34 g
Fiber2.8 g
Sugars27 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.3 mg
Potassium139 mg
Calcium26 mg
Iron0.6 mg
Magnesium8.1 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 123. The excerpt below is the record exactly as published.
SPICED CURRANTS. Strain part of the fruit as for jelly. Cook unstrained part a short time in a little water to soften seeds, add remainder of juice, use nearly equal quantity of sugar, one whole lemon
Cook this with the app: pantry check, scaling, and the assistant.