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Black-currant Jelly
From Cookery for every household, 1914
Serves 3
A few red currants may be mixed with the black.
Presented as published in 1914. 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
666Calories
0 gProtein
172 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories666 kcal
Protein0.2 g
Carbohydrates172 g
Fiber0.5 g
Sugars171 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.7 mg
Potassium42 mg
Calcium29 mg
Iron0.7 mg
Magnesium5.4 mg
Phosphorus3.3 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A57 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline2.5 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 753. The excerpt below is the record exactly as published.
Black-currant Jelly To 1 pint of black-currant juice allow 1 lb. of sugar.
Cook this with the app: pantry check, scaling, and the assistant.