Currant Jelly Sauce

Name: Currant Jelly Sauce
Ingredients: 1 cup gravy made to serve with roast lamb; 4 cup currant jelly; 1 tablespoon lemon juice

From Blue Ribbon and Pure Gold cook book, 1905

Presented as published in 1905. 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

2268Calories

10 gProtein

579 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories2268 kcal

Protein10 g

Carbohydrates579 g

Fiber8.8 g

Sugars412 g

Total Fat5.9 g

Saturated Fat2.4 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol7.1 mg

Sodium284 mg

Potassium642 mg

Calcium71 mg

Iron3.2 mg

Magnesium54 mg

Phosphorus120 mg

Zinc2.6 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K2.4 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.9 mg

Folate78 mcg

Choline99 mg

Caffeine0 mg

Water461 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 16. The excerpt below is the record exactly as published.

Currant Jelly Sauce—To 1 cup gravy made to serve with roast lamb, add 4 cup currant jelly and 1 tablespoon lemon juice

Cook this with the app: pantry check, scaling, and the assistant.