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Spiced Currants
From Lowney's cook book, 1907
Serves 7
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
673Calories
4 gProtein
170 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein4 g
Carbohydrates170 g
Fiber1.9 g
Sugars126 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium381 mg
Potassium1036 mg
Calcium287 mg
Iron5.3 mg
Magnesium80 mg
Phosphorus163 mg
Zinc0.8 mg
Copper0.3 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C469 mg
Vitamin A32 mcg
Vitamin E2.8 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate1.9 mcg
Choline3.9 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 124. The excerpt below is the record exactly as published.
Spiced Currants 4 pounds ciu'rants 2 pounds brown sugar 2 tablespoons cinnamon 1 teaspoon salt 2 tablespoons clove 1 cup vinegar
Cook this with the app: pantry check, scaling, and the assistant.