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Black Currant Jam
From Banquets of the nations, 1911
Serves 20
Presented as published in 1911. 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
1249Calories
6 gProtein
317 gCarbs
3 gFat
Full nutrition (30 nutrients)
Calories1249 kcal
Protein5.5 g
Carbohydrates317 g
Fiber1.1 g
Sugars275 g
Total Fat2.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium1750 mg
Calcium198 mg
Iron4.1 mg
Magnesium154 mg
Phosphorus205 mg
Zinc1.8 mg
Copper0.3 mg
Manganese5.1 mg
Vitamin C366 mg
Vitamin A22 mcg
Vitamin E1.9 mg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate8.9 mcg
Water189 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 63. The excerpt below is the record exactly as published.
Black Currant Jam. Clean and top eight pounds of black currants, and four pints of raspberry juice and ten and a half pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.