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Spiced Currants
From The New century cook book, 1899
Serves 14
Oakland Church.
Presented as published in 1899. 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
650Calories
3 gProtein
165 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories650 kcal
Protein3.2 g
Carbohydrates165 g
Fiber0.4 g
Sugars129 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium7.1 mg
Potassium739 mg
Calcium136 mg
Iron3.6 mg
Magnesium56 mg
Phosphorus136 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C411 mg
Vitamin A27 mcg
Vitamin E2.3 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The New century cook book (1899), page 47. The excerpt below is the record exactly as published.
Spiced Currants. Five pounds currants, three pounds sugar, small pint of vinegar, mustard pepper and other spice to taste. Boil one hour. Spiced Currants. Seven pounds of currants, four pounds sugar, one pint of vinegar, one tablespoon cinnamon, one teaspoon cloves, one of allspice
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