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Black Currant Jam
From Cassell's dictionary of cookery, 1892
Serves 8
Probable cost, 8d. per ordinary jam pot.
Presented as published in 1892. 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
14Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0 g
Carbohydrates3.5 g
Fiber0 g
Sugars3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium14 mg
Calcium4.3 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.7 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water2.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 245. The excerpt below is the record exactly as published.
Black Currant Jam. — The fruit should be gathered on a fine day, and should be ripe and well freed from the stalks and tops. Put equal quantities of fine ripe currants and loaf or brown sugar
Cook this with the app: pantry check, scaling, and the assistant.