Currant Jam, Black, Red, or White
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Ensure the fruit is very ripe.
Presented as published in 1900. 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
1596Calories
6 gProtein
409 gCarbs
3 gFat
Full nutrition (27 nutrients)
Calories1596 kcal
Protein6.4 g
Carbohydrates409 g
Sugars340 g
Total Fat2.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium12 mg
Potassium1467 mg
Calcium253 mg
Iron7.2 mg
Magnesium110 mg
Phosphorus268 mg
Zinc1.3 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin C821 mg
Vitamin A54 mcg
Vitamin E4.5 mg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Water372 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 10. The excerpt below is the record exactly as published.
Currant Jam, Black, Red, or White. Let the fruit be very ripe. Pick it clean from the stalks, bruise it, and to every pound put three-quarters of a pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.