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Currant and Raspberry Jelly
From Good Things to Eat as Suggested by Rufus, 1911
Serves 6
This combination makes for fine jellies.
Presented as published in 1911. 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
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories1.8 kcal
Protein0 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.3 mg
Potassium3 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water2.5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 76. The excerpt below is the record exactly as published.
CURRANT AND RASPBERRY JELLY— Some of the fin- est jellies and jams are made from raspberries combined with currants. For jelly use two-thirds of currant juice to one-third raspberry juice
Cook this with the app: pantry check, scaling, and the assistant.