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Currant Jelly
From San Rafael cook book, 1906, 1906
Serves 8
Can also be made without cooking.
Presented as published in 1906. 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
14Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories14 kcal
Protein0 g
Carbohydrates3.6 g
Sugars3.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium10 mg
Calcium1.8 mg
Iron0 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 88. The excerpt below is the record exactly as published.
CURRANT JELLY— Mrs. W. F. Jones. Cook the currants on the stems, after they have been carefully washed; put in a bag and let drain; measure and return to the fire and boil 15 minutes; then add an equal quantity of_ granulated suga
Cook this with the app: pantry check, scaling, and the assistant.