Spiced Currants
From Colonial recipes, from old Virginia and Maryland manors, 1907
Recipe has been used in the Marshall family for generations.
Presented as published in 1907. 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
8700Calories
41 gProtein
2223 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories8700 kcal
Protein41 g
Carbohydrates2223 g
Fiber4.8 g
Sugars1773 g
Total Fat13 g
Saturated Fat1.4 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat5.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium870 mg
Potassium11360 mg
Calcium3085 mg
Iron56 mg
Magnesium858 mg
Phosphorus1701 mg
Zinc8.2 mg
Copper3.2 mg
Manganese16 mg
Vitamin D0 mcg
Vitamin C4926 mg
Vitamin A328 mcg
Vitamin E28 mg
Vitamin K19 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)11 mg
Folate23 mcg
Choline47 mg
Caffeine0 mg
Water2258 g
As published
This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 9. The excerpt below is the record exactly as published.
SPICED CURRANTS {Oak Hill) Six pounds of currants, 4 pounds of brown sugar, 2 tablespoonfuls of ground cinnamon, and 2 tablespoonfuls of cloves
Cook this with the app: pantry check, scaling, and the assistant.