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Cherry and Currant Preserve
From Mary Jane's cook book, 1916
Serves 20
Presented as published in 1916. 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
866Calories
1 gProtein
222 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories866 kcal
Protein1.5 g
Carbohydrates222 g
Sugars216 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.5 mg
Potassium329 mg
Calcium28 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C52 mg
Vitamin A2.7 mcg
Vitamin E0.2 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Water109 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 83. The excerpt below is the record exactly as published.
CHERRY AND CURRANT PRESERVE. Cherries, 4 quarts. Currants, 1 quart. Sugar, 5 quarts
Cook this with the app: pantry check, scaling, and the assistant.