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Spiced Currants
From Original White House Cookbook, 1887
Serves 14
Any tart fruit may be put up in this way, and is considered a very good embellishment for cold meats.
Presented as published in 1887. 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
651Calories
3 gProtein
165 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories651 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
Sodium8 mg
Potassium762 mg
Calcium135 mg
Iron3.7 mg
Magnesium57 mg
Phosphorus137 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.9 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 119. The excerpt below is the record exactly as published.
SPICED CURRANTS. Seven pounds of fruit, four pounds of sugar, one pint of good cider vin- egar, one tablespoonful of ground cinnamon, one teaspoonful of cloves
Cook this with the app: pantry check, scaling, and the assistant.