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Currant Jelly
From Practical household cookery, 1891
Serves 10
Use half red and half white currants for best results.
Presented as published in 1891. 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
255Calories
6 gProtein
62 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories255 kcal
Protein6 g
Carbohydrates62 g
Fiber16 g
Sugars29 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium6.5 mg
Potassium1140 mg
Calcium137 mg
Iron4 mg
Magnesium66 mg
Phosphorus185 mg
Zinc1 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C170 mg
Vitamin A7.3 mcg
Vitamin E0.4 mg
Vitamin K40 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate29 mcg
Choline28 mg
Caffeine0 mg
Water477 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 191. The excerpt below is the record exactly as published.
CURRANT JELLY. For this jelly it is advisable to have half red and half white currants, say four pounds of each, and two pounds of raspberries ; put the lot into the preserving-pan with a quart of water
Cook this with the app: pantry check, scaling, and the assistant.