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Raspberry and Currant Jelly
From The new Kentucky home cook book, 1884
Serves 6
Mrs. E. W. Lovel
Presented as published in 1884. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories4.2 kcal
Protein0.1 g
Carbohydrates1 g
Fiber0.3 g
Sugars0.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.2 mg
Potassium16 mg
Calcium2 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.6 mcg
Choline0.2 mg
Caffeine0 mg
Water6.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 109. The excerpt below is the record exactly as published.
RASPBERRY AND CURRANT JELLY. To two parts of red raspberries put one part of red cur- rants
Cook this with the app: pantry check, scaling, and the assistant.