vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Black-Currant Jam
From Vegetarian cookery, 1891
Serves 4
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
762Calories
2 gProtein
196 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories762 kcal
Protein2.4 g
Carbohydrates196 g
Fiber0 g
Sugars170 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium5.3 mg
Potassium551 mg
Calcium95 mg
Iron2.7 mg
Magnesium41 mg
Phosphorus100 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C308 mg
Vitamin A20 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 134. The excerpt below is the record exactly as published.
Black-Currant Jam. The currants should be perfectly dry when gathered ; pick the finest (leaving out the very small or unripe), and bruise them in a bowl ; then put them into a pan, with a tea-cupful of water, and let them boil quarter of an hour, or twenty minutes ; add good moist sugar, allowing a pound and a half to two pounds of currants
Cook this with the app: pantry check, scaling, and the assistant.