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Currant Jelly
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
99Calories
0 gProtein
26 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories99 kcal
Protein0 g
Carbohydrates26 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium11 mg
Calcium2 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C5.7 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water2.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 81. The excerpt below is the record exactly as published.
CURRANT JELLY. Pick over currants but do not remove stems. Wash and drain. Mash a few at a time in preserving kettle, using a wooden potato masher, until all are mashed. Bring slowly to a boil and let simmer till currants look white. Strain through coarse strainer, then through a jelly bag. Measure, bring to the boiling point and let boil 5 minutes. Add an equal measure of heated sugar
Cook this with the app: pantry check, scaling, and the assistant.