vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Currant Jelly

Name: Currant Jelly
Yield: 2 servings
Ingredients: Red currants; % lb. of sugar to 1 lb. of juice

From The white ribbon cook book, 1894

Serves 2

Presented as published in 1894. 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

564Calories

3 gProtein

144 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories564 kcal

Protein3.2 g

Carbohydrates144 g

Fiber9.8 g

Sugars130 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium3.4 mg

Potassium626 mg

Calcium76 mg

Iron2.3 mg

Magnesium30 mg

Phosphorus100 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C93 mg

Vitamin A4.5 mcg

Vitamin E0.2 mg

Vitamin K25 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate18 mcg

Choline17 mg

Caffeine0 mg

Water191 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 120. The excerpt below is the record exactly as published.

Currant Jelly — Red currants; % lb. of sugar to 1 lb. of juice

Cook this with the app: pantry check, scaling, and the assistant.