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Currant Jam, Red and White
From Cassell's dictionary of cookery, 1892
Serves 8
Probable cost: 4d. per quart. Sufficient for one pint of fruit for one pound and a quarter 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
234Calories
0 gProtein
60 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories234 kcal
Protein0.4 g
Carbohydrates60 g
Fiber1.2 g
Sugars59 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium78 mg
Calcium9.8 mg
Iron0.3 mg
Magnesium3.8 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.2 mcg
Choline2.1 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 8 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, Red and White.— Take some fine ripo red or white currants ; let them be gathered on a dry day, and be sure that they are fresh and free from dirt. Strip them from the stalks, and weigh them with an equal weight of finely- pounded loaf suga
Cook this with the app: pantry check, scaling, and the assistant.