vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spiced Currants
From Lessons in cooking through preparation of meals, 1912
Serves 8
Presented as published in 1912. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories9.7 kcal
Protein0.1 g
Carbohydrates2.5 g
Fiber0.3 g
Sugars1.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.3 mg
Potassium16 mg
Calcium8.2 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.7 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine0 mg
Water3.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 201. The excerpt below is the record exactly as published.
Spiced Currants Wash and drain the currants and remove from the stems. Weigh the fruit, and use in the proportion of i part currants, ^ part brown sugar and Ys part vinegar. Put all together into a preserving kettle, add ground cloves and cinnamon, tied in a bag (i T to each 2 lbs. fruit
Cook this with the app: pantry check, scaling, and the assistant.