Currant Jelly
From Domestic science, principles and application, 1914
Basis for 4 girls, 0.5 cupful juice.
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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Sugars201 g
Total Fat0.6 g
Sodium2 mg
Potassium4 mg
Calcium2 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 88. The excerpt below is the record exactly as published.
Currant Jelly Method. — Pick over the currants, but do not remove the stems; wash and drain. Mash a few in the bottom of a preserving kettle, using a potato-masher. Add more cur- rants and mash and continue adding currants until all are used. Bring to a boil slowly and let simmer until the cur- rants appear white. Strain through a coarse strainer and allow the juice to drain through a jelly bag. Measure the juice, bring to the boiling point and boil 5 minutes. Add an equal measure of heated sugar
Cook this with the app: pantry check, scaling, and the assistant.