Spiced Currants
From Ransom's family receipt book, 1886, 1886
Presented as published in 1886. 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
7130Calories
39 gProtein
1798 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories7130 kcal
Protein39 g
Carbohydrates1798 g
Fiber4.8 g
Sugars1372 g
Total Fat17 g
Saturated Fat1.4 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat5.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium1552 mg
Potassium8984 mg
Calcium1622 mg
Iron44 mg
Magnesium703 mg
Phosphorus1648 mg
Zinc7.9 mg
Copper2.5 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C4926 mg
Vitamin A328 mcg
Vitamin E28 mg
Vitamin K19 mcg
Vitamin B61.9 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)8.5 mg
Folate4.4 mcg
Choline5.6 mg
Caffeine0 mg
Water2687 g
As published
This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 16. The excerpt below is the record exactly as published.
SPICED CURRANT®. — Make a syrup of three pounds of sugar, one pint of vinegar, two tablespoonfuls of cinnamon, two tablespoonfuls of cloves, and a half teaspoonful of salt. Add six pounds of currants
Cook this with the app: pantry check, scaling, and the assistant.