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Jelly (Black Currant)
From Recipes for the million, 1891
Serves 8
Presented as published in 1891. 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
236Calories
0 gProtein
61 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories236 kcal
Protein0.4 g
Carbohydrates61 g
Fiber0 g
Sugars57 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.2 mg
Potassium91 mg
Calcium16 mg
Iron0.5 mg
Magnesium6.9 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 117. The excerpt below is the record exactly as published.
JELLY (BLACK CURRANT). — Put the fruit into a preserving- pan with a little water, and when the currants are hot through, press them little by little until all the juice is extracted ; measure the juice, and for each pint allow one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.