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Black, Red, and White Currant Jam
From Lowney's cook book, 1907
Serves 10
Presented as published in 1907. 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
813Calories
3 gProtein
209 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories813 kcal
Protein2.5 g
Carbohydrates209 g
Sugars181 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium5.4 mg
Potassium588 mg
Calcium102 mg
Iron2.9 mg
Magnesium44 mg
Phosphorus107 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin C328 mg
Vitamin A22 mcg
Vitamin E1.8 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Water149 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 123. The excerpt below is the record exactly as published.
Black, Red, and White Currant Jam 4 pounds currants 4 pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.