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Common Black Currant Jelly
From Modern cookery, in all its branches, 1884
Serves 3
This jelly may be made with Lisbon sugar, but will then require rather more boiling.
Presented as published in 1884. 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
577Calories
6 gProtein
145 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories577 kcal
Protein6.4 g
Carbohydrates145 g
Sugars75 g
Total Fat2.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium9.8 mg
Potassium1462 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
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 445. The excerpt below is the record exactly as published.
COMMON BLACK CURRANT JELLY. Boil from three to six pounds of the juice rapidly for twenty minutes, stirring it well ; then mix with it off the fire, half a pound of sugar for each pound of juice, and continue the boiling for ten minutes. Juice of black currants, 3 to 6 lbs.
Cook this with the app: pantry check, scaling, and the assistant.