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Mrs. C.'s Currant Jelly
From The Rural cook book, 1907
Serves 3
This method uses every bit of the currants.
Presented as published in 1907. 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
618Calories
4 gProtein
156 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories618 kcal
Protein3.6 g
Carbohydrates156 g
Sugars117 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4.2 mg
Potassium725 mg
Calcium109 mg
Iron3.1 mg
Magnesium66 mg
Phosphorus131 mg
Zinc0.8 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin C308 mg
Vitamin A18 mcg
Vitamin E1.5 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Water253 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 110. The excerpt below is the record exactly as published.
Mrs. C.'s Currant Jelly; — The currants are picked over as if for canning, then put in the preserving kettle. As the fruit heats, it is mashed vrith a large spoon until juice is pretty nearly all extracted. The juice Is all dipped off and her jelly is made according to the common recipe. She now adds to the currants left in kettle an equal amount of raspber- lles — either black or red is added, and jam is made by the addition of three- fourths of a pound of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.