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Currant Jam, Black
From Cassell's dictionary of cookery, 1892
Serves 3
Probable cost: 8d. per pound. Sufficient for a pound of fruit with sugar for a pound of jam.
Presented as published in 1892. 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
677Calories
2 gProtein
174 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories677 kcal
Protein2.1 g
Carbohydrates174 g
Fiber0 g
Sugars151 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4.8 mg
Potassium490 mg
Calcium85 mg
Iron2.4 mg
Magnesium37 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C274 mg
Vitamin A18 mcg
Vitamin E1.5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 442. The excerpt below is the record exactly as published.
Currant Jam, Black. — Take equal weights of pounded lump sugar and picked fruit. Put the fruit in the preserving-pan, and pour into it two table-spoonfuls of water for every pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.