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Spiced Currants
From The national course in home economics, 1917
Serves 10
Recipe by R. Eaton.
Presented as published in 1917. 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
667Calories
3 gProtein
169 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories667 kcal
Protein3.3 g
Carbohydrates169 g
Fiber10 g
Sugars153 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium7.1 mg
Potassium679 mg
Calcium97 mg
Iron2.6 mg
Magnesium35 mg
Phosphorus106 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C94 mg
Vitamin A5 mcg
Vitamin E0.2 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate19 mcg
Choline17 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 259. The excerpt below is the record exactly as published.
SPICED CURRANTS. Wash and pick five pounds of red currants, add two tablespoonfuls of allspice, three pounds of granulated sugar, one pint of cider vinegar and one tablespoonful of powdered cloves and one tablespoonful of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.