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Currant Jelly
From The Blue grass cook book, 1904
Serves 6
Presented as published in 1904. 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
258Calories
0 gProtein
67 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories258 kcal
Protein0 g
Carbohydrates67 g
Sugars67 g
Total Fat0.2 g
Sodium0.7 mg
Potassium1.3 mg
Calcium0.7 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 81. The excerpt below is the record exactly as published.
CURRANT JELLY Pick stems from currants and put in stone jar in kettle of boiling water and cook till skins break. Do not put water over them. Strain through a flannel bag and add 1 pint sugar to each pint juice.
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