Currant Jelly
From Cooks in clover, 1889
Presented as published in 1889. 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
1887Calories
3 gProtein
486 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories1887 kcal
Protein3.1 g
Carbohydrates486 g
Sugars453 g
Total Fat2.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium9 mg
Potassium730 mg
Calcium128 mg
Iron3.7 mg
Magnesium55 mg
Phosphorus132 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin C405 mg
Vitamin A27 mcg
Vitamin E2.2 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Water184 g
As published
This recipe was extracted from Cooks in clover (1889), page 54. The excerpt below is the record exactly as published.
Currant Jelly. — Wash the currants, boil slowly twenty minutes without water, then remove from the fire and measure in a pint measure, having! pressed all the juice from the boiled fruit. Rinse ( the kettle, pour the juice in, and boil again twenty minutes. Remove the kettle from the fire and stiri sugar into the hot juice, — one pound to each pint of ' jui
Cook this with the app: pantry check, scaling, and the assistant.