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Currant and Raspberry Jelly
From Lowney's cook book, 1907
Serves 4
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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories4.5 kcal
Protein0.1 g
Carbohydrates1.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium22 mg
Calcium3.6 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C12 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 122. The excerpt below is the record exactly as published.
Currant and Raspberry Jelly Use equal parts of currants and raspberries
Cook this with the app: pantry check, scaling, and the assistant.