Currant Jelly
From Manual for army cooks, 1896
Presented as published in 1896. 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
231Calories
0 gProtein
61 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories231 kcal
Protein0 g
Carbohydrates61 g
Fiber0 g
Sugars57 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium54 mg
Potassium69 mg
Calcium0 mg
Iron0.7 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C122 mg
Vitamin A4.9 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
Water432 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 91. The excerpt below is the record exactly as published.
CURRANT JELLY. Make the same as wine jelly, using a pint of cur- rant juice instead of win
Cook this with the app: pantry check, scaling, and the assistant.