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Spiced Currants

Name: Spiced Currants
Yield: 12 servings
Ingredients: three pounds of sugar; one pint of vinegar; water, half and half; two tablespoonfuls of cinnamon; one tablespoonful of cloves; half a teaspoonful of salt; six pounds of washed, stemmed currants

From The Rural cook book, 1907

Serves 12

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

592Calories

3 gProtein

149 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories592 kcal

Protein3.3 g

Carbohydrates149 g

Fiber0.9 g

Sugars113 g

Total Fat1.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium107 mg

Potassium745 mg

Calcium147 mg

Iron3.7 mg

Magnesium58 mg

Phosphorus137 mg

Zinc0.7 mg

Copper0.2 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C411 mg

Vitamin A27 mcg

Vitamin E2.3 mg

Vitamin K1.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate0.2 mcg

Choline0.4 mg

Caffeine0 mg

Water263 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 124. The excerpt below is the record exactly as published.

Spiced Currants.— Make a syrup of three pounds of sugar, one pint . of vinegar and water, half rnd half, two tablespoonfuls of cinnamon, one tablespoonful of cloves, half a teaspoonful of salt; add six pounds of washed, stemmed currants

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