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Spiced Currants
From The Landmarks club cook book, 1903
Serves 14
Presented as published in 1903. 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
730Calories
4 gProtein
187 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories730 kcal
Protein3.6 g
Carbohydrates187 g
Fiber2.1 g
Sugars156 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium829 mg
Calcium122 mg
Iron3.3 mg
Magnesium55 mg
Phosphorus137 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C294 mg
Vitamin A20 mcg
Vitamin E1.7 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate2.1 mcg
Choline4.6 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 122. The excerpt below is the record exactly as published.
SPICED CURRANTS. Five pounds currants, four pounds sugar, one pint vinegar, two teaspoonfuls cinnamon, one teaspoonful cloves, one and a quarter pounds raisins
Cook this with the app: pantry check, scaling, and the assistant.