vegetarianvegangluten-freedairy-freenut-free
Currant Jam
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Presented as published in 1907. 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
- four quarts of currants
- two quarts of raspberries
- one pound sugar for each pint of pulp
Method
Mash the currants and raspberries, stir with sugar until it jellies, and put up like Raspberry Jam.
Nutrition per serving
488Calories
5 gProtein
120 gCarbs
2 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 2. The excerpt below is the record exactly as published.
CURRANT JAM. Mash four quarts of currants and two quarts of raspberries
Cook this with the app: pantry check, scaling, and the assistant.