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Currant Jelly
From The home cook book, 1905
Serves 8
Cover with brandied paper or paraffine.
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
220Calories
0 gProtein
57 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories220 kcal
Protein0 g
Carbohydrates57 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium11 mg
Calcium2.3 mg
Iron0.1 mg
Magnesium0.9 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 The home cook book (1905) by Christine Frederick, page 196. The excerpt below is the record exactly as published.
CURRANT JELLY Free the currants from leaves, but do not take from the small stems. Examine carefully for insects and then wash in cold water. Drain thoroughly, and afterward stew the cur- rants in a porcelain preserving kettle till they are cooked to a soft mass. Tip into a colander. Press through, and then strain twice through a thick bag — preferably a flannel bag. Boil fifteen minutes, and then to each pint of juice add a pound and a quarter of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.