Black Currant Jam Water
From Household cookery and laundry work, 1882
For a sore throat, an additional spoonful of jam should be used.
Presented as published in 1882. 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
111Calories
0 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories111 kcal
Protein0.1 g
Carbohydrates28 g
Fiber0.4 g
Sugars19 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium27 mg
Potassium36 mg
Calcium22 mg
Iron0.2 mg
Magnesium6.3 mg
Phosphorus7.6 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0 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
Folate4.4 mcg
Choline4.1 mg
Caffeine0 mg
Water485 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 47. The excerpt below is the record exactly as published.
BLACK CURRANT JAM WATER. 2 table-spoonfuls Jam. Put the jam in a nice clean sauce-pan with a pint of water
Cook this with the app: pantry check, scaling, and the assistant.