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Spiced Currants

Name: Spiced Currants
Yield: 12 servings
Ingredients: Use seven pounds of red currants; half a pint of strong vinegar; half a pint of currant juice; three pints and a half of granulated sugar; two ounces of stick cinnamon; one ounce of whole cloves

From Miss Parloa's kitchen companion, 1887

Serves 12

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

628Calories

4 gProtein

161 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories628 kcal

Protein4 g

Carbohydrates161 g

Fiber15 g

Sugars139 g

Total Fat1.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium13 mg

Potassium777 mg

Calcium151 mg

Iron3.4 mg

Magnesium44 mg

Phosphorus122 mg

Zinc0.8 mg

Copper0.3 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C114 mg

Vitamin A6.4 mcg

Vitamin E0.6 mg

Vitamin K34 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate22 mcg

Choline22 mg

Caffeine0 mg

Water241 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 446. The excerpt below is the record exactly as published.

Spiced Currants. Use seven pounds of red currants, half a pint of strong vinegar, half a pint of currant juice, three pints and a half of granulated sugar, two ounces of stick cinnamon, and one ounce of whole cloves

Cook this with the app: pantry check, scaling, and the assistant.