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Black Currant Jam
From Magnet users cook book, 1920
Serves 18
Recipe from Mrs. Z. A. Martin, Georgetown, Ontario.
Presented as published in 1920. 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
743Calories
1 gProtein
191 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories743 kcal
Protein1.4 g
Carbohydrates191 g
Fiber0 g
Sugars176 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium6.1 mg
Potassium329 mg
Calcium60 mg
Iron1.6 mg
Magnesium26 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C182 mg
Vitamin A12 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 67. The excerpt below is the record exactly as published.
BLACK CURRANT JAM. Four lbs. black currants, 3 pints of water, 7 pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.