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Currant Jelly
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
Take off of the fire, skim clear, and put in tumblers.
Presented as published in 1880. 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
676Calories
2 gProtein
174 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories676 kcal
Protein2.1 g
Carbohydrates174 g
Sugars151 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4.5 mg
Potassium484 mg
Calcium84 mg
Iron2.4 mg
Magnesium36 mg
Phosphorus88 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin C270 mg
Vitamin A18 mcg
Vitamin E1.5 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Water122 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 169. The excerpt below is the record exactly as published.
Currant Jelly. Wash the currants clean. Put them in the preserving ket- tle and mash them, and boil twenty minutes or more, or un- til they are thoroughly cooked. Dip them, a quart or more at a time, into a strainer cloth, and squeeze out all the juice. Measure this, and for each pint allow one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.