Currant Jelly
From Domestic science (Clark, Cornell home economics), 1911
Cover with white paper dipped in alcohol or use paraffin about 1 inch thick.
Presented as published in 1911. 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
1780Calories
0 gProtein
461 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1780 kcal
Protein0 g
Carbohydrates461 g
Fiber0 g
Sugars458 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium58 mg
Potassium77 mg
Calcium4 mg
Iron0.9 mg
Magnesium1.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 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 Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 80. The excerpt below is the record exactly as published.
Currant Jelly. 1 pt. juice, 1 pt. granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.