Blackcurrant Cream
From Dainty dinners and dishes for Jewish families, 1907
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
1826Calories
21 gProtein
310 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories1826 kcal
Protein21 g
Carbohydrates310 g
Fiber7.2 g
Sugars218 g
Total Fat58 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol179 mg
Sodium338 mg
Potassium1288 mg
Calcium777 mg
Iron2.5 mg
Magnesium89 mg
Phosphorus650 mg
Zinc2.6 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C88 mg
Vitamin A157 mcg
Vitamin E0.9 mg
Vitamin K2.8 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate55 mcg
Choline132 mg
Caffeine0 mg
Water707 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 62. The excerpt below is the record exactly as published.
BLACKCURRANT CREAM. Creme de Cassis. 14 oz. blackcurrant jam. 1 gill cream. Juice of half a lemon. Soak the isinglass in a teacupful of the milk. Pais the jam through a hair sieve, mix it with the rest of the milk, add the lemon juice, and then the soaked isinglass. Stir it over the fire till the isinglass is quite dissolved, strain it into a basin, and stir occasion illy. Whe i commencing to set, mix in the cream, well whisked, pour it into an earthenware mould, and turn out when set. 4 oz. isinglass. 1 pint milk
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