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Currant Jelly, White
From Cassell's dictionary of cookery, 1892
Serves 3
Probable cost of currants: 6d. 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
708Calories
3 gProtein
182 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories708 kcal
Protein3.1 g
Carbohydrates182 g
Fiber9.6 g
Sugars167 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.8 mg
Potassium619 mg
Calcium75 mg
Iron2.3 mg
Magnesium30 mg
Phosphorus99 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C92 mg
Vitamin A4.5 mcg
Vitamin E0.2 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline17 mg
Caffeine0 mg
Water188 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 444. The excerpt below is the record exactly as published.
Currant Jelly, White.— This jelly may be made in the same way as the last, or the fruit may be bruised and the juice strained through a jelly-bag. It must not be pressed, or the jelly will not be clear. The fruit wliich is left in the bag may be boiled into nursery preserve. Allow one pound of sugar to every pint of juice. Put both into a preserving-pan, stir the liquid iintil it boils, and boil for six minutes. "When pounded sugar is used for jellies it should be prepared at home. That which is bought at the shops ma}' be adulte- rated, and then the colour oCT;he jeUy would be spoilt. If it is wished to have the jelly very stiff, half an ounce of isinglass may be used for every pint of juice. It should be dissolved in a little of the juice and put in with the sugar. Three pints of currants
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