Red Currant Jam
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
A common jam may be made with moist sugar instead of loaf.
Presented as published in 1890. 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
14256Calories
51 gProtein
3663 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories14256 kcal
Protein51 g
Carbohydrates3663 g
Fiber156 g
Sugars3436 g
Total Fat17 g
Saturated Fat0.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat3.2 g
Cholesterol0 mg
Sodium68 mg
Potassium10043 mg
Calcium1229 mg
Iron38 mg
Magnesium481 mg
Phosphorus1597 mg
Zinc8.7 mg
Copper4.1 mg
Manganese6.9 mg
Vitamin D0 mcg
Vitamin C1488 mg
Vitamin A73 mcg
Vitamin E3.6 mg
Vitamin K399 mcg
Vitamin B62.5 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)3.6 mg
Folate290 mcg
Choline276 mg
Caffeine0 mg
Water3049 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 33. The excerpt below is the record exactly as published.
RED CURRANT JAM. Take the stalks off ripe red currants, till you have eight pounds weight; put them into a cane sieve, with the holes just small enough to prevent them going through whole, place it over a preserving pan, and rub all the fruit through with your hands into the pan. Add seven pounds of loaf sugar, broken very small
Cook this with the app: pantry check, scaling, and the assistant.