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Spiced Currants
From Soyer's standard cookery, 1912
Serves 20
Store in a stone jar and keep in a cool place.
Presented as published in 1912. 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
1082Calories
5 gProtein
275 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1082 kcal
Protein4.9 g
Carbohydrates275 g
Fiber2 g
Sugars220 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium76 mg
Potassium1355 mg
Calcium403 mg
Iron6.9 mg
Magnesium103 mg
Phosphorus202 mg
Zinc1 mg
Copper0.4 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C575 mg
Vitamin A39 mcg
Vitamin E3.4 mg
Vitamin K3.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate2.9 mcg
Choline6.2 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 211. The excerpt below is the record exactly as published.
Spiced Currants. Fourteen pounds currants, ten pounds brown sugar, six ta- blespoonfuls cinnamon, six tablespoonfuls clove, two pints vine- ga
Cook this with the app: pantry check, scaling, and the assistant.