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Red-Currant Jelly
From Vegetarian cookery, 1891
Serves 8
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
222Calories
0 gProtein
58 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories222 kcal
Protein0.1 g
Carbohydrates58 g
Fiber0.3 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium22 mg
Calcium3 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus3.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.6 mg
Caffeine0 mg
Water6.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 136. The excerpt below is the record exactly as published.
Red-Currant Jelly. To two-thirds of red currants, add one of white, gathered when quite ripe and dry ; squeeze them, without picking ; strain, and press the juice through a hair sieve, and immudicddy make it quite hot, but do not let it boil ; to each pint of juice, allow one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.