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Currant Jelly
From Miss Parloa's new cook book and marketing guide, 1880
Serves 8
Presented as published in 1880. 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
29Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories29 kcal
Protein0 g
Carbohydrates7.6 g
Fiber0 g
Sugars7.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.8 mg
Potassium8.6 mg
Calcium0 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 153. The excerpt below is the record exactly as published.
Currant Jelly. Make the same as wine jelly, using a pint of currant juice
Cook this with the app: pantry check, scaling, and the assistant.