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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
Method
Nutrition per serving
488Calories
5 gProtein
120 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories488 kcal
Protein5.4 g
Carbohydrates120 g
Sugars63 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium5 mg
Potassium1073 mg
Calcium161 mg
Iron4.5 mg
Magnesium97 mg
Phosphorus194 mg
Zinc1.1 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin C457 mg
Vitamin A27 mcg
Vitamin E2.2 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Water376 g
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.