Spiced Currants

Name: Spiced Currants
Ingredients: five pounds currants; four pounds brown sugar; one pint vinegar; two tablespoons cloves; two of cinnamon

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Presented as published in 1894. 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

8500Calories

35 gProtein

2153 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories8500 kcal

Protein35 g

Carbohydrates2153 g

Fiber4.8 g

Sugars1773 g

Total Fat11 g

Saturated Fat1.3 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat4.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium871 mg

Potassium9909 mg

Calcium2864 mg

Iron49 mg

Magnesium754 mg

Phosphorus1453 mg

Zinc7 mg

Copper2.9 mg

Manganese15 mg

Vitamin D0 mcg

Vitamin C4105 mg

Vitamin A273 mcg

Vitamin E24 mg

Vitamin K19 mcg

Vitamin B62.3 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)9.2 mg

Folate23 mcg

Choline47 mg

Caffeine0 mg

Water2339 g

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 30. The excerpt below is the record exactly as published.

Spiced Currants. Five pounds currants, four pounds brown sugar, one pint vinegar, two tablespoons cloves, two of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.