Spiced Currants
From The universal cookery book, 1887
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
8560Calories
32 gProtein
2172 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories8560 kcal
Protein32 g
Carbohydrates2172 g
Fiber3.2 g
Sugars1820 g
Total Fat16 g
Saturated Fat1.1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium278 mg
Potassium7471 mg
Calcium1349 mg
Iron37 mg
Magnesium582 mg
Phosphorus1372 mg
Zinc6.6 mg
Copper2.1 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C4105 mg
Vitamin A273 mcg
Vitamin E23 mg
Vitamin K12 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)7 mg
Folate2.9 mcg
Choline3.7 mg
Caffeine0 mg
Water2314 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 46. The excerpt below is the record exactly as published.
Spiced Currants. “ Five pounds of currants, four pounds sugar, one pint of vinegar, four teaspoonfuls of cinnamon, four of cloves
Cook this with the app: pantry check, scaling, and the assistant.