Currant Jelly
From Food and health, 1916
It is not necessary to remove the currants from the stem.
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
1834Calories
6 gProtein
470 gCarbs
3 gFat
Full nutrition (27 nutrients)
Calories1834 kcal
Protein6.4 g
Carbohydrates470 g
Sugars401 g
Total Fat3.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium13 mg
Potassium1469 mg
Calcium253 mg
Iron7.2 mg
Magnesium110 mg
Phosphorus268 mg
Zinc1.3 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin C821 mg
Vitamin A54 mcg
Vitamin E4.5 mg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Water372 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 33. The excerpt below is the record exactly as published.
a pint of sugar or less to a pint of juice. Return the juice to the kettle, and allow it to simmer for twenty-five minutes or half an hour, skimming when necessary. In the meantime, heat the sugar, being careful not to melt or burn it. Stir the sugar gently into the juice, and boil five minutes. Test a little upon a saucer. It should show signs of jellying as it cools. Boil longer, if necessary. Finish as directed. Jelly often does not set until twenty-four hours have elapsed. THE HOME SUPPER 103 2. Currant jelly. The method is the same as with apple jelly. It is not necessary to remove the currants
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