vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spiced Currants
From The new Annie Dennis cook book, 1905
Serves 7
Presented as published in 1905. 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
671Calories
4 gProtein
170 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories671 kcal
Protein3.7 g
Carbohydrates170 g
Fiber0.1 g
Sugars129 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium7.6 mg
Potassium853 mg
Calcium146 mg
Iron4.1 mg
Magnesium64 mg
Phosphorus156 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C469 mg
Vitamin A31 mcg
Vitamin E2.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate0.4 mcg
Choline1 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 7. The excerpt below is the record exactly as published.
Spiced Currants To four pounds of currants, picked from the stems, take two pounds of sugar, one-half pint of vinegar, one teaspoonful each of all kinds of spices, a small piece of race ginger
Cook this with the app: pantry check, scaling, and the assistant.