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Currant Jelly
From Buckeye cookery, 1892
Serves 8
Can also be made into jam with raspberries.
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
211Calories
0 gProtein
54 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories211 kcal
Protein0.4 g
Carbohydrates54 g
Sugars50 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.1 mg
Potassium91 mg
Calcium16 mg
Iron0.5 mg
Magnesium6.9 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C51 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Water23 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 101. The excerpt below is the record exactly as published.
CURRANT JELLY. Do not pick from the stem, but carefully remove all leaves and imperfect fruit, place in a stone jar, and follow general directions; or place one pint currants, picked off the stem, and one pint sugar
Cook this with the app: pantry check, scaling, and the assistant.