Gelly of Currants, with the Fruit Whole in It

Name: Gelly of Currants, with the Fruit Whole in It
Ingredients: Take four pound of good Sugar; put into it five pound (or at discretion) of pure juyce of red Currants

From The closet of Sir Kenelm Digby Knight opened, 1910

Ensure the juice is clear and well strained before adding to the sugar.

Presented as published in 1910. 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

8255Calories

32 gProtein

2120 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories8255 kcal

Protein32 g

Carbohydrates2120 g

Fiber98 g

Sugars1978 g

Total Fat10 g

Saturated Fat0.4 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat2 g

Cholesterol0 mg

Sodium41 mg

Potassium6273 mg

Calcium767 mg

Iron24 mg

Magnesium300 mg

Phosphorus998 mg

Zinc5.4 mg

Copper2.6 mg

Manganese4.3 mg

Vitamin D0 mcg

Vitamin C930 mg

Vitamin A45 mcg

Vitamin E2.3 mg

Vitamin K249 mcg

Vitamin B61.6 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.1 mg

Niacin (B3)2.3 mg

Folate181 mcg

Choline172 mg

Caffeine0 mg

Water1905 g

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 148. The excerpt below is the record exactly as published.

GELLY OF CURRANTS, WITH THE FRUIT WHOLE IN IT Take four pound of good Sugar, clarifie it with whites of Eggs, then boil it up to a candid height 256 SIR KENELME DIGS IS (that is, till throwing it, it goeth into flakes) : Then put into it five pound (or at discretion) of pure juyce of red Currants

Cook this with the app: pantry check, scaling, and the assistant.