Currant Jelly
From Trinity cook book, 1925
Presented as published in 1925. 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
581Calories
0 gProtein
150 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories581 kcal
Protein0 g
Carbohydrates150 g
Sugars151 g
Total Fat0.5 g
Sodium1.5 mg
Potassium3 mg
Calcium1.5 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 59. The excerpt below is the record exactly as published.
CURRANT JELLY Wash currants and put on stove with barely enough water to cover, and cook until soft. Then strain through cloth. Put juice on stove and boil ten minutes. Then add three-fourths cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.