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Red Currant Jam
From The household cook book, 1902
Serves 3
Presented as published in 1902. 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
677Calories
2 gProtein
174 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories677 kcal
Protein2.1 g
Carbohydrates174 g
Sugars151 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4.5 mg
Potassium490 mg
Calcium85 mg
Iron2.4 mg
Magnesium37 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin C274 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
Water124 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 372. The excerpt below is the record exactly as published.
RED CURRANT JAM — Pick over the currants carefully, and allow I lb. sugar to each pound fruit; let them simmer in the farina boiler until soft; then set aside until next morning, and cook them gently in a porcelain kettle 25 minutes; then put into glasses. White Currant and Barberry Jam can be made the same way, but for barberries allow 1 lb. sugar
Cook this with the app: pantry check, scaling, and the assistant.