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Black Currant Jelly
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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
471Calories
4 gProtein
118 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories471 kcal
Protein3.6 g
Carbohydrates118 g
Fiber0 g
Sugars79 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium8.5 mg
Potassium718 mg
Calcium112 mg
Iron3 mg
Magnesium66 mg
Phosphorus129 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C305 mg
Vitamin A18 mcg
Vitamin E1.5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water408 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 63. The excerpt below is the record exactly as published.
Black Currant Jelly. Put two pints of raspberries, four pints of black currants and two pints water in an earthen jar, put the jar into a pot of boiling water and steam steadily for six or seven hours. Strain through a jelly bag into a pan, put in one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.