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Red Currant Jam
From The Ideal cook book, 1899
Serves 1
Put into jars and cover air tight.
Presented as published in 1899. 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
722Calories
6 gProtein
183 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories722 kcal
Protein6.4 g
Carbohydrates183 g
Sugars113 g
Total Fat2.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium10 mg
Potassium1463 mg
Calcium251 mg
Iron7 mg
Magnesium109 mg
Phosphorus268 mg
Zinc1.2 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin C821 mg
Vitamin A54 mcg
Vitamin E4.5 mg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Water372 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 130. The excerpt below is the record exactly as published.
Red Currant Jam-—Ingredients—¥ of alb. of white sugar _ to every pound of fruit. Let the fruit be very ripe, remove from the stalks with a sil- ver fork ; dissolve the sugar over the fire, then put in the cur- 228 THE Dominion Cook Book. rants and boil for half an hour, stirring and skimming all the time. Put into jars and cover air tight. 810. Black Currant Jam-—Ingredients—1 gill of water, 1 lb. of fruit
Cook this with the app: pantry check, scaling, and the assistant.