vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Black-Currant Jelly
From Vegetarian cookery, 1891
Serves 4
The currants should be gathered dry, and quite ripe.
Presented as published in 1891. 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
643Calories
5 gProtein
164 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories643 kcal
Protein4.8 g
Carbohydrates164 g
Fiber4.9 g
Sugars122 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium8.6 mg
Potassium1045 mg
Calcium165 mg
Iron4.7 mg
Magnesium70 mg
Phosphorus184 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C457 mg
Vitamin A29 mcg
Vitamin E2.4 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate9.1 mcg
Choline8.6 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 136. The excerpt below is the record exactly as published.
Black-Currant Jelly. To every two pounds of black currants, when picked, allow one pound of white currants, and half a pint of water ; set them over the fire to scald, but not to boQ ; then bruise them well ■with a wooden masher ; take them off the fire, and immediately press them through a hair sieve ; to each pint of juice, allow a pound of bruised or powdered loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.