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Currant Jelly without Boiling
From Harper's cook book encyclopædia, 1902
Serves 4
Jelly made thus is much brighter in color than when it is boiled.
Presented as published in 1902. 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
931Calories
0 gProtein
241 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories931 kcal
Protein0 g
Carbohydrates241 g
Fiber0 g
Sugars241 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium22 mg
Calcium2.3 mg
Iron0.3 mg
Magnesium0.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 325. The excerpt below is the record exactly as published.
Currant Jelly without Boiling. — Press the juice from the currants and make it quite hot, but it must not be allowed to boil. To each pint of juice add a full pound of loaf sugar, pounded very fine — granulated sugar will do as well
Cook this with the app: pantry check, scaling, and the assistant.