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Currant Jelly
From The Times cook book, no. 2, 1905
Serves 8
Very fine.
Presented as published in 1905. 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
205Calories
0 gProtein
53 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories205 kcal
Protein0.3 g
Carbohydrates53 g
Sugars50 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium61 mg
Calcium11 mg
Iron0.3 mg
Magnesium4.6 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C34 mg
Vitamin A2.2 mcg
Vitamin E0.2 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 142. The excerpt below is the record exactly as published.
CURRANT JELLY, Mary S. Welch, San Diego, Cal.— Use currants two- thirds ripe; crush, strain through flannel or thick cotton. Use one pint sugar to pint of juice
Cook this with the app: pantry check, scaling, and the assistant.