Spiced Currants
From The Common sense recipe book, 1898
Presented as published in 1898. 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
6554Calories
26 gProtein
1652 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories6554 kcal
Protein26 g
Carbohydrates1652 g
Fiber5.4 g
Sugars1365 g
Total Fat16 g
Saturated Fat2.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol0 mg
Sodium219 mg
Potassium5995 mg
Calcium1127 mg
Iron30 mg
Magnesium482 mg
Phosphorus1111 mg
Zinc5.4 mg
Copper1.8 mg
Manganese9.2 mg
Vitamin D0 mcg
Vitamin C3246 mg
Vitamin A218 mcg
Vitamin E18 mg
Vitamin K9.4 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.8 mg
Folate10 mcg
Choline3.4 mg
Caffeine0 mg
Water1925 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 53. The excerpt below is the record exactly as published.
SPIGED GURRANTS*TO BE BATTEN WIDEAIMEATLS: Mrs. Carson. Four quarts currants, one pint of vinegar, three pounds sugar, one tablespoonful cinnamon, one allspice, one of cloves, one of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.