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Currant Jelly
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
Pour into jelly glasses and set in a cool place.
Presented as published in 1902. 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
387Calories
1 gProtein
100 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories387 kcal
Protein0.5 g
Carbohydrates100 g
Sugars94 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.7 mg
Potassium122 mg
Calcium21 mg
Iron0.6 mg
Magnesium9.2 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C68 mg
Vitamin A4.5 mcg
Vitamin E0.4 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Water31 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 209. The excerpt below is the record exactly as published.
Currant Jelly Remove the leaves, not the sternsy and carefully pick over and wash the currants. Drain thoroughly. Put them in a 2o 386 MHS. i>ESLY*a COOK HOOK porcelain-lined preserving kettle and stew until tbey are reduced to a soft pulp. Rub the pulp through a colander. Then strain twice through a flannel bag. Be sure to get ali the juice. MeoBure it, and to one pint of juice bave one pound and a quarter of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.