Spiced Currants

Name: Spiced Currants
Ingredients: Four quarts of currants; three and a half pounds of brown sugar; one pint of vinegar; one tablespoon of cinnamon; one teaspoon of ground cloves; one nutmeg

From Cooks in clover, 1889

Recipe by Miss Sadie M. Dinsmore.

Presented as published in 1889. 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

7281Calories

27 gProtein

1843 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories7281 kcal

Protein27 g

Carbohydrates1843 g

Fiber0.9 g

Sugars1547 g

Total Fat7.6 g

Saturated Fat0.7 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat3.3 g

Omega-30 g

Cholesterol0 mg

Sodium632 mg

Potassium7939 mg

Calcium2346 mg

Iron39 mg

Magnesium587 mg

Phosphorus1147 mg

Zinc5.4 mg

Copper2.3 mg

Manganese7.2 mg

Vitamin D0 mcg

Vitamin C3244 mg

Vitamin A215 mcg

Vitamin E18 mg

Vitamin K3.2 mcg

Vitamin B61.8 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.9 mg

Niacin (B3)7.2 mg

Folate17 mcg

Choline38 mg

Caffeine0 mg

Water1944 g

As published

This recipe was extracted from Cooks in clover (1889), page 18. The excerpt below is the record exactly as published.

one pint of vinegar. Spice highly with one teaspoon of cinnamon, half a teaspoon of cloves aud one nutmeg. Boil a few minutes. Miss H. M. Spiced Currants. — Four quarts of currants, three and a half pounds of brown sugar, one pint of vine- gar, one tablespoon of cinnamon, one teaspoon of 30 COOKS IN CLOVER. ground cloves, and one nutmeg

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