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Currant Jelly
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 8
Warm tumblers and fill with the hot liquid; let stand for twenty-four hours to jelly.
Presented as published in 1901. 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 The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 63. The excerpt below is the record exactly as published.
one pint of sugar add two pints of juice. Boil until it jellies. Quince Jelly. — Wash, core and slice in small pieces. Stew in plenty of water until fruit is soft and juice is rich. Pour all juice off; for jelly use one pint of juice and one pint of sugar. Boil until it jellies. Currant Jelly
Cook this with the app: pantry check, scaling, and the assistant.