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Currant Jelly
From Magnet users cook book, 1920
Serves 8
Recipe from Mrs. W. C. Lawson, Brampton, Ontario.
Presented as published in 1920. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.1 kcal
Protein0.1 g
Carbohydrates1 g
Fiber0.2 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium20 mg
Calcium3 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus3.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.3 mg
Caffeine0 mg
Water5.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 66. The excerpt below is the record exactly as published.
CURRANT JELLY. Currants, sugar. Red currants make the best a jelly, equal parts red and white make lighter colored jelly
Cook this with the app: pantry check, scaling, and the assistant.