Currant Jelly, Red or Black
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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
1887Calories
3 gProtein
486 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories1887 kcal
Protein3.1 g
Carbohydrates486 g
Sugars453 g
Total Fat2.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium9 mg
Potassium730 mg
Calcium128 mg
Iron3.7 mg
Magnesium55 mg
Phosphorus132 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin C405 mg
Vitamin A27 mcg
Vitamin E2.2 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Water184 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 10. The excerpt below is the record exactly as published.
urrant Jelly , Red or Black . Strip the fruit, and in a stone jar stew them in a saucepan of water, or by boiling on a hot hearth ; strain off the liquor, and to every pint weigh a pound of lump sugar
Cook this with the app: pantry check, scaling, and the assistant.