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Red-Currant Jam
From Vegetarian cookery, 1891
Serves 9
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
738Calories
3 gProtein
188 gCarbs
1 gFat
Full nutrition (30 nutrients)
Calories738 kcal
Protein2.9 g
Carbohydrates188 g
Fiber0.3 g
Sugars161 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium7.3 mg
Potassium812 mg
Calcium111 mg
Iron2.7 mg
Magnesium67 mg
Phosphorus117 mg
Zinc0.8 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin C284 mg
Vitamin A18 mcg
Vitamin E1.5 mg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate2.5 mcg
Water135 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 134. The excerpt below is the record exactly as published.
Red-Currant Jam. Put half a pint of raspberry -juice to every three pounds of currants, gathered when quite ripe and dry ; set them over a moderate fire, and boil quaider of an hour ; then add sugar, the weight of the fruit
Cook this with the app: pantry check, scaling, and the assistant.