Estimated Nutrition (whole recipe, rough)
70
Calories
0g
Protein
0g
Fat
18g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- seven pounds of fresh
- five pounds of granulated sugar
- one tablespoonful of cinnamon
- one pint of best cider vinegar
- one even tablespoonful of cloves
- one dessertspoonful of allspice
Directions
1
Take seven pounds of fresh and perfectly ripe currants, pick them over, wash and stem them and put in a granite-ware or porcelain-lined kettle, with five pounds of granulated sugar, one even tablespoonful of cloves, one tablespoonful of cinnamon, one dessertspoonful of allspice, one pint of best cider vinegar. Boil an hour and a half, put in jars and when cold seal.
By Henrietta Latham Dwight ·
Recipe sourced from
gutenberg