Currant and Raspberry Jelly
From The spirit of cookery, 1895
Presented as published in 1895. 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
2Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories2.3 kcal
Protein0 g
Carbohydrates0.5 g
Sugars0.1 g
Total Fat0 g
Sodium0 mg
Potassium6.2 mg
Calcium0.7 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.9 mg
Water3.4 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 174. The excerpt below is the record exactly as published.
Currant and Baspberry Jelly
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