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Currant Jam
From The new practical housekeeping, 1890
Serves 7
Presented as published in 1890. 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
605Calories
6 gProtein
155 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein5.7 g
Carbohydrates155 g
Fiber2.9 g
Sugars107 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium23 mg
Potassium1308 mg
Calcium182 mg
Iron5.1 mg
Magnesium85 mg
Phosphorus215 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C465 mg
Vitamin A31 mcg
Vitamin E2.6 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate3.2 mcg
Choline7.2 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 320. The excerpt below is the record exactly as published.
Currant Jam,, — Pick from sterns and wash thoroughly with the hands, put in preserving-kettle and boil fifteen or twenty minutes, stirring often, and skimming off all scum ; then add su^ar in pro- ?ortions given and finish and put up as directed in preface, he addition^ of one pound raisins to each gallon currant jam
Cook this with the app: pantry check, scaling, and the assistant.