Spiced Currants
From The New York receipt book, 1882
Presented as published in 1882. 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
8566Calories
32 gProtein
2174 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories8566 kcal
Protein32 g
Carbohydrates2174 g
Fiber4 g
Sugars1820 g
Total Fat17 g
Saturated Fat1.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium284 mg
Potassium7493 mg
Calcium1363 mg
Iron37 mg
Magnesium588 mg
Phosphorus1375 mg
Zinc6.6 mg
Copper2.2 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C4105 mg
Vitamin A273 mcg
Vitamin E24 mg
Vitamin K16 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)7.1 mg
Folate3.5 mcg
Choline4.5 mg
Caffeine0 mg
Water2314 g
As published
This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 16. The excerpt below is the record exactly as published.
Spiced Currants. — 5 lbs. currants, 4 lbs. sugar, 1 pint vinegar, 4 teaspoon¬ fuls cinnamon, 5 ditto cloves
Cook this with the app: pantry check, scaling, and the assistant.