Gelly of Red Currants
From The closet of Sir Kenelm Digby Knight opened, 1910
Be careful to skim well and test for gelly height with a drop on a plate.
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
2326Calories
25 gProtein
589 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories2326 kcal
Protein25 g
Carbohydrates589 g
Fiber78 g
Sugars473 g
Total Fat4.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium22 mg
Potassium4996 mg
Calcium602 mg
Iron18 mg
Magnesium237 mg
Phosphorus798 mg
Zinc4.2 mg
Copper2 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C744 mg
Vitamin A36 mcg
Vitamin E1.8 mg
Vitamin K200 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.8 mg
Folate145 mcg
Choline138 mg
Caffeine0 mg
Water1524 g
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 147. The excerpt below is the record exactly as published.
GELLY OF RED CURRANTS Take them clean picked, and fresh gathered in the morning, in a bason, set them over the fire, that their juyce may sweat out, pressing them all the while with the back of your preserving spoon, to squeese out of them all that is good. When you see all is out, strain the Liquor from them, and let it stand to settle four or five hours, that the gross matter may sink to the bottom. Then take the pure clear, (the thick settling will serve to add in making of Marmulate of Cherries, or the like) and to every pint or pound of it, put three quarters of a pound of the purest refined Sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.