vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Black Currant Jelly
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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
382Calories
6 gProtein
95 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories382 kcal
Protein6.4 g
Carbohydrates95 g
Sugars25 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium9.3 mg
Potassium1461 mg
Calcium250 mg
Iron7 mg
Magnesium109 mg
Phosphorus268 mg
Zinc1.2 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin C821 mg
Vitamin A54 mcg
Vitamin E4.5 mg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Water372 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 137. 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.