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Currant Jelly Sauce
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
270Calories
0 gProtein
71 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories270 kcal
Protein0.2 g
Carbohydrates71 g
Fiber1 g
Sugars52 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium31 mg
Potassium65 mg
Calcium8.5 mg
Iron0.2 mg
Magnesium6.9 mg
Phosphorus6.9 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.1 mcg
Choline11 mg
Caffeine0 mg
Water69 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 251. The excerpt below is the record exactly as published.
CURRANT JELLY SAUCE Y% cup currant jelly 2 teaspoons lemon juice 2 tablespoons hot water Few grains salt
Cook this with the app: pantry check, scaling, and the assistant.