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Black Currant Jelly
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
579Calories
3 gProtein
148 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories579 kcal
Protein3.2 g
Carbohydrates148 g
Sugars113 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium5.7 mg
Potassium733 mg
Calcium126 mg
Iron3.5 mg
Magnesium55 mg
Phosphorus134 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin C411 mg
Vitamin A27 mcg
Vitamin E2.3 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Water186 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 120. The excerpt below is the record exactly as published.
Black Currant Jelly — Make in the same way, but use a larger proportion of sugar
Cook this with the app: pantry check, scaling, and the assistant.