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Black Currant Jelly
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Black currant needs longer boiling than other jellies.
Presented as published in 1907. 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
24Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories24 kcal
Protein0 g
Carbohydrates6.2 g
Sugars6.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium0.4 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water0.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 161. The excerpt below is the record exactly as published.
Black Currant Jelly Boil black currants in almost as much water as you have fruit. Drain in jelly bag over night, and for each qt juice allow 1 pt sugar
Cook this with the app: pantry check, scaling, and the assistant.