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Red Currant Jelly
From The household (of the Detroit free press), 1886
Serves 8
The currants remaining in the sieve make an excellent jam.
Presented as published in 1886. 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
14Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories14 kcal
Protein0 g
Carbohydrates3.6 g
Sugars3.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium10 mg
Calcium1.8 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C5.7 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water2.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 431. The excerpt below is the record exactly as published.
RED CURRANT JELLY. Strip carefully from the stems some quite ripe currants of the first quality, and mix with them an equal weight of good sugar reduced to 516
Cook this with the app: pantry check, scaling, and the assistant.