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Spiced Currants
From The Institute cook book, 1913
Serves 12
Presented as published in 1913. 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
707Calories
3 gProtein
179 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein2.9 g
Carbohydrates179 g
Fiber1.1 g
Sugars147 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium50 mg
Potassium827 mg
Calcium252 mg
Iron4.2 mg
Magnesium63 mg
Phosphorus121 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C342 mg
Vitamin A23 mcg
Vitamin E2 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate1.9 mcg
Choline4 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 141. The excerpt below is the record exactly as published.
SPICED CURRANTS 5 pounds currants 2 tablespoons cinnamon 4 pounds brown sugar 2 tablespoons cloves 1 pint vinegar
Cook this with the app: pantry check, scaling, and the assistant.