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Fine Black Currant Jelly
From Modern cookery, in all its branches, 1884
Serves 10
This jelly may be too sweet for some tastes.
Presented as published in 1884. 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
726Calories
3 gProtein
186 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories726 kcal
Protein2.5 g
Carbohydrates186 g
Sugars158 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium5.2 mg
Potassium587 mg
Calcium101 mg
Iron2.9 mg
Magnesium44 mg
Phosphorus107 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin C328 mg
Vitamin A22 mcg
Vitamin E1.8 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Water149 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 445. The excerpt below is the record exactly as published.
FINE BLACK CURRANT JELLY. Stir some black currants over the fire until they have yielded their juice ; strain, weigh, and boil it for twenty minutes; add to it three pounds and a half of sifted sugar of good quality, made quite hot, and when it is dissolved boil the jelly for five minutes only, clearing off the scum with care. This, though an excellent preserve, is too sweet for our own taste, and we think one made with less sugar likely to be more acceptable in cases of indisposition generally. Juice of black currants, 4 lbs.
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