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Raspberry and Currant Jelly
From The economical cook book, 1905
Serves 3
Presented as published in 1905. 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
715Calories
3 gProtein
181 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories715 kcal
Protein2.6 g
Carbohydrates181 g
Sugars155 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3 mg
Potassium477 mg
Calcium67 mg
Iron1.9 mg
Magnesium47 mg
Phosphorus85 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin C170 mg
Vitamin A9 mcg
Vitamin E0.7 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Water190 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 133. The excerpt below is the record exactly as published.
aspberry and Cnrrant Jelly. Pick the currants from their stems, and put them over the fire in a preserving-kettle until broken and boiling hot, squeeze them through a jelly-bag or thick cloth. Mash the raspberries in an earthen pan with a potato-masher, and squeeze them the same as the currants ; then for every pint of currant-juice put <nRro of raspberry and a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.