Bar-le-Duc
From A lady of good taste, 1954
This jelly is often served with cheese.
Presented as published in 1954. 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
2605Calories
6 gProtein
670 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2605 kcal
Protein6.3 g
Carbohydrates670 g
Fiber0 g
Sugars602 g
Total Fat3.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium22 mg
Potassium1457 mg
Calcium260 mg
Iron7.2 mg
Magnesium112 mg
Phosphorus264 mg
Zinc1.3 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C811 mg
Vitamin A54 mcg
Vitamin E4.5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water604 g
As published
This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 7. The excerpt below is the record exactly as published.
Bar-le-Duc (GURRAN T J ELEY ) large currants, red or white water sugar Wash, stem and drain the currants. To every 4 cups of fruit use 3 cups of sugar and 1 cup of water
Cook this with the app: pantry check, scaling, and the assistant.