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Currant Jelly, Red
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost of currants: 4d. per quart.
Presented as published in 1892. 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
312Calories
1 gProtein
80 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories312 kcal
Protein0.5 g
Carbohydrates80 g
Fiber1.6 g
Sugars78 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium104 mg
Calcium13 mg
Iron0.4 mg
Magnesium5.1 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K4.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3 mcg
Choline2.8 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 443. The excerpt below is the record exactly as published.
Currant Jelly, Red.— Red currant jelly may bo made in tlie same way as black, re- membering only that one pound of sugar will be required for one pint of juice
Cook this with the app: pantry check, scaling, and the assistant.