vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Currant Jelly
From The national course in home economics, 1917
Serves 10
Ensure currants are not overripe for best flavor.
Presented as published in 1917. 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
189Calories
0 gProtein
49 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories189 kcal
Protein0.3 g
Carbohydrates49 g
Sugars45 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium73 mg
Calcium13 mg
Iron0.4 mg
Magnesium5.5 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C41 mg
Vitamin A2.7 mcg
Vitamin E0.2 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Water18 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 257. The excerpt below is the record exactly as published.
CURRANT JELLY. Currants for jelly should not be over ripe. Put them into a granite pan and set in a kettle of hot water over the fire; keep the water boiling until the currants are all broken. Then drain. To each pint of juice allow one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.