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Currant Jam, Black (superior)
From Cassell's dictionary of cookery, 1892
Serves 3
Time to boil pulp with sugar: a quarter of an hour.
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
773Calories
4 gProtein
197 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories773 kcal
Protein4.2 g
Carbohydrates197 g
Sugars151 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium7.6 mg
Potassium977 mg
Calcium168 mg
Iron4.7 mg
Magnesium73 mg
Phosphorus178 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin C547 mg
Vitamin A36 mcg
Vitamin E3 mg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Water248 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 (superior) .—Boil two pounds of black currants until the juice flows fi'oely. Put the fruit through a sieve, leave behind whatever will not pass through. Boil the pulp for five or six minutes, lift it from the fire, and stir into it a pound of powdered loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.