Spiced Currants
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Recipe by Mrs. McKay.
Presented as published in 1909. 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
9304Calories
51 gProtein
2375 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories9304 kcal
Protein51 g
Carbohydrates2375 g
Fiber1.9 g
Sugars1815 g
Total Fat21 g
Saturated Fat1.4 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat6.7 g
Omega-30 g
Cholesterol0 mg
Sodium1360 mg
Potassium11798 mg
Calcium2047 mg
Iron57 mg
Magnesium892 mg
Phosphorus2150 mg
Zinc10 mg
Copper3.3 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C6568 mg
Vitamin A436 mcg
Vitamin E37 mg
Vitamin K8.1 mcg
Vitamin B62.4 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.8 mg
Niacin (B3)11 mg
Folate1.7 mcg
Choline2 mg
Caffeine0 mg
Water2977 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 38. The excerpt below is the record exactly as published.
SPICED CURRANTS. MRS. McKAY. Eight pounds of currants, four pounds sugar, two teaspoons each of cloves and cinnamon, one-half teaspoon of salt, and one-half of pepper
Cook this with the app: pantry check, scaling, and the assistant.