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Stewed Currants and Raspberries
From Vegetarian cookery, 1891
Serves 1
Strawberries may be used instead of raspberries.
Presented as published in 1891. 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
711Calories
5 gProtein
177 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories711 kcal
Protein5.4 g
Carbohydrates177 g
Fiber0 g
Sugars117 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium6.7 mg
Potassium1074 mg
Calcium161 mg
Iron4.5 mg
Magnesium97 mg
Phosphorus194 mg
Zinc1.1 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C457 mg
Vitamin A27 mcg
Vitamin E2.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water376 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 94. The excerpt below is the record exactly as published.
Stewed Currants and Kaspberries. Pick the stalks from a pint of currants ; put the fruit into a 'pan rvith half a pint of raspberries, and quarter of a pound of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.