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Spiced Currants
From Farm and home cook book and housekeeper's assistant, 1907
Serves 11
Stoned cherries may be prepared the same way.
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
745Calories
2 gProtein
190 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories745 kcal
Protein2.4 g
Carbohydrates190 g
Fiber0.5 g
Sugars165 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium6 mg
Potassium540 mg
Calcium102 mg
Iron2.7 mg
Magnesium41 mg
Phosphorus99 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C299 mg
Vitamin A20 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 150. The excerpt below is the record exactly as published.
Spiced Currants Put 1 tablesp ground cinnamon and 1 teasp whole cloves in a little cheese cloth bag and let it simmer slowly about 15 minutes with 1 cup vinegar and 4 lbs sugar. Then add 4 -lbs currant
Cook this with the app: pantry check, scaling, and the assistant.