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Currant Jelly
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
676Calories
2 gProtein
174 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories676 kcal
Protein2.1 g
Carbohydrates174 g
Sugars151 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4.5 mg
Potassium484 mg
Calcium84 mg
Iron2.4 mg
Magnesium36 mg
Phosphorus88 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin C270 mg
Vitamin A18 mcg
Vitamin E1.5 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Water122 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 45. The excerpt below is the record exactly as published.
Currant Jelly Press all the juice from the currants and strain it. Measure it and for each pint take one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.