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To Preserve Currants for Bottling
From The King's College Hospital book of cooking recipes, 1907
Serves 16
Recipe by Miss M. Perkin.
Presented as published in 1907. 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
706Calories
4 gProtein
180 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories706 kcal
Protein3.6 g
Carbohydrates180 g
Sugars141 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium6.5 mg
Potassium824 mg
Calcium142 mg
Iron4 mg
Magnesium62 mg
Phosphorus151 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin C462 mg
Vitamin A31 mcg
Vitamin E2.6 mg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Water209 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 84. The excerpt below is the record exactly as published.
To Preserve Currants for Bottling1. To 9lbs. of fruit add 5lbs. of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.