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Currant Jelly Without Cooking
From Twentieth century home cook book, 1905
Serves 3
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
656Calories
0 gProtein
170 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories656 kcal
Protein0 g
Carbohydrates170 g
Fiber0 g
Sugars169 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium25 mg
Calcium1.5 mg
Iron0.3 mg
Magnesium0.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A1.6 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
Water138 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 35. The excerpt below is the record exactly as published.
Currant Jelly Without Cooking.— Press the juice from the currants, and strain it; to every pint put a pound of fine white sugar
Cook this with the app: pantry check, scaling, and the assistant.