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Currant Jelly
From The Henderson cook book, 1914
Serves 8
Presented as published in 1914. 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 The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 81. The excerpt below is the record exactly as published.
CURRANT JELLY. Use currants which are a little underripe. Cherry cur- rants are best. A lighter jelly may be made from equal portions of red and white currants. Pick over currants without removing the stems, wash and drain. Put a few in a granite dish and crush with a potato masher. Add a few more and crush ; continue. Cook slowly until currants look white. Strain through a coarse enamel strainer, then strain PRESERVES AND JELLIES 179 through a bag made from a double thickness of cheesecloth. Do not squeeze the bag, but allow the juice to drop through. Measure juice, and boil 5 minutes. Add an equal measure of hot granulated sugar
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