Red Currant Jelly
From Home cookery, 1898
If jelly is over-boiled it becomes like treacle, and will never set.
Presented as published in 1898. 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
1872Calories
3 gProtein
483 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1872 kcal
Protein3.1 g
Carbohydrates483 g
Fiber9.6 g
Sugars469 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium625 mg
Calcium82 mg
Iron2.5 mg
Magnesium32 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C92 mg
Vitamin A4.5 mcg
Vitamin E0.2 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline17 mg
Caffeine0 mg
Water306 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 85. The excerpt below is the record exactly as published.
Red Currant Jelly. Take red currants, and some white ones (as they improve the colour of the jelly), bake in an earthenware jar till all the juice is extracted, strain, and to each pint of juice add one pound of lump sugar. Stir till it boils, then, when it boils, put in half a cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.