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Spiced Currants
From Boston Cooking-School cook book, 1896
Serves 15
Presented as published in 1896. 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
721Calories
3 gProtein
183 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories721 kcal
Protein3.3 g
Carbohydrates183 g
Fiber1.3 g
Sugars147 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium51 mg
Potassium903 mg
Calcium268 mg
Iron4.6 mg
Magnesium69 mg
Phosphorus135 mg
Zinc0.7 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C383 mg
Vitamin A26 mcg
Vitamin E2.3 mg
Vitamin K2.3 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
Choline4.1 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 312. The excerpt below is the record exactly as published.
SPICED CURRANTS 7 pounds currants 3 tablespoons cinnamon 5 pounds brown sugar 3 tablespoons clove 1 pint vinegar
Cook this with the app: pantry check, scaling, and the assistant.