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Currant Jelly
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
484Calories
0 gProtein
126 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories484 kcal
Protein0 g
Carbohydrates126 g
Fiber0 g
Sugars123 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium51 mg
Potassium61 mg
Calcium5.5 mg
Iron0.7 mg
Magnesium1.8 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A4.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water517 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 195. The excerpt below is the record exactly as published.
currant jelly, use equal parts of red and white currants. Currant jelly is equally delicious made with equal parts of pink raspber- ries and red currants. Prepare same as when currants only are used. Siberian crabapple, huckleberries, blackberries and wild red plums make excellent jellies. Currant Jelly. Five pints of currant juice, 2 pints of water. After it begins to boil, skim well and add 1 pound granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.