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Currant Jelly
From Soyer's standard cookery, 1912
Serves 8
Cherry currants make the best jelly.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 207. The excerpt below is the record exactly as published.
Currant Jelly. Currants are in the best condition for making jelly between June 28 and July 3, and should not be picked in dry weather. Cherry currants make the best jelly. Equal proportions of red and white currants are considered desirable, and make a lighter-colored jelly. STANDARD COOKERY. 299 Pick over currants, but do not remove stems; wash and drain. Mash a few in the bottom of a preserving kettle, using a wooden potato masher; so continue until berries are used. Cook slowly until currants look white. Strain through a coarse strainer, then allow juice to drop through a double thickness of cheese-cloth or a jelly bag. Measure, bring to boiling-point, and boil five minutes; add an equal measure of heated sugar
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