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Spiced Currants
From San Rafael cook book, 1906, 1906
Serves 12
Presented as published in 1906. 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
724Calories
3 gProtein
184 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein3 g
Carbohydrates184 g
Fiber2 g
Sugars151 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium671 mg
Calcium146 mg
Iron3.7 mg
Magnesium60 mg
Phosphorus119 mg
Zinc0.7 mg
Copper0.2 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C342 mg
Vitamin A23 mcg
Vitamin E2.4 mg
Vitamin K7.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate1.4 mcg
Choline2 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 88. The excerpt below is the record exactly as published.
SPICED CURRANTS — Mrs. J. L^Tharp. ' 5 pounds picked currants, 4 pounds sugar, 1 pint vinegar, % table- spoon ground cloves, % tablespoon allspice, % tablespoon cinnamon, 1 dozen whole cloves
Cook this with the app: pantry check, scaling, and the assistant.