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Currant Jelly
From The Hotel St. Francis cook book, 1919
Serves 6
Presented as published in 1919. 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
315Calories
1 gProtein
81 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories315 kcal
Protein0.5 g
Carbohydrates81 g
Sugars75 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.5 mg
Potassium122 mg
Calcium21 mg
Iron0.6 mg
Magnesium9.2 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C68 mg
Vitamin A4.5 mcg
Vitamin E0.4 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Water31 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 130. The excerpt below is the record exactly as published.
Currant jelly. Strip the currants from their stems, and wash them. Put them on to cook, and when they become hot mash them. Boil for twenty-five minutes, then pour into jelly bag and let them drip without squeezing. Measure the juice and return it to the kettle. After it has boiled about ten minutes add heated sugar, allowing a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.