Currant Jelly
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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
1978Calories
0 gProtein
512 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1978 kcal
Protein0 g
Carbohydrates512 g
Fiber0 g
Sugars510 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium59 mg
Potassium78 mg
Calcium4.5 mg
Iron1 mg
Magnesium1.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C122 mg
Vitamin A4.9 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
Water432 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 30. The excerpt below is the record exactly as published.
CURRANT JELLY. Put the fruit on and scald thoroughly ; strain, and for one pint juice allow one pound sugar
Cook this with the app: pantry check, scaling, and the assistant.